How long will the hummus last?

It will last for 3 days in a covered container in the fridge. The lime juice helps to preserve the lovely green color, but there could be a little fading in the vibrancy the longer the dip is exposed to the air. You can press a piece of clingfilm directly on top of the hummus in the container, to help protect it from the air.

I can't find edamame beans, can I use something else?

You can! Use frozen garden peas or broad beans (you'll have to de-skin the broad beans though).

Edamame Hummus with Avocado

Name: Edamame Hummus with Avocado
Prep time: 10 min
Total time: 10 min
Cuisine: asian
Ingredients: 250g/9oz frozen, podded edamame beans; 2 teaspoons salt; 1 large ripe avocado; 5 tablespoons olive oil; 4 scallions (spring onions); 2 tablespoons lime juice; ½ a red chilli; Dukkah, for serving

Description

Who doesn’t love a creamy, speedy homemade dip? This super easy edamame hummus takes just 10 minutes to make and is fabulous to have up your sleeve for entertaining. It uses avocado for creaminess, is loaded with protein from the edamame beans and makes a vibrant statement at the table.

You’ll also need a food processor or a blender for this recipe.

Ingredients

Units Scale

250g/9oz frozen, podded edamame beans
2 teaspoons salt
1 large ripe avocado
5 tablespoons olive oil
4 scallions (spring onions)
2 tablespoons lime juice
1/2 a red chilli
Dukkah, for serving

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Instructions

Defrost the edamame beans. Start by adding your frozen podded edamame beans to a big pot of water. Add 1 teaspoon of salt, then get it over high heat. Bring to the boil and simmer for five minutes. Then drain them, rinse them under cold water in a colander (or pour them back into the empty pot and fill it with cold water if you don’t have a colander). Once rinsed and cool, add them to the bowl of your food processor or blender.
Prepare the rest of the ingredients. Cut your avocado in half and scoop out the flesh into the bowl of your food processor. Finely chop the 4 scallions and finely dice the ½ red chili. Set aside the chili and 1 tablespoon of scallions in a small bowl, then add the rest of them to the bowl of your food processor. Add the 2 tablespoons of lime juice, 4 tablespoons of olive oil and 1 teaspoon of salt.
Make the hummus. Blitz the ingredients for 2 minutes, until super smooth. You might need to scrape down the sides of the food processor bowl to make sure everything is getting mixed evenly.
Make the garnish. Add the remaining 1 tablespoon of olive oil, 1 tablespoon of scallions and the diced red chilli to a small pan over low heat. Cook, stirring, for 1 minute, then remove from the heat.
Garnish and serve. Spread the edamame hummus onto a serving plate, leaving a little indent in the middle. Transfer the scallion chili garnish into the indent in the middle of the hummus, then sprinkle with a little dukkah. Serve with your favorite crackers, pita chips or a spoon!

Notes

STORAGE INSTRUCTIONS: This hummus keeps for 3 days covered in the fridge, so it’s a great one to make ahead. The lime juice helps the avocado stay green, but if you press a piece of cling film directly on top of the dip inside a storage container, it will protect it further from the air (the air and oxidisation is what causes the colour to fade).

SUBSTITUTIONS: Use broad beans or regular garden peas in place of the edamame if you can’t find them (you’ll need to pop the broad beans out of their skins after you defrost them).

SERVING SUGGESTIONS: Serve this hummus with your favorite crackers or chips (these sourdough crackers and pita chips are great), spread it on toast as an alternative to avocado toast or use it as a base for grilled meat (try pairing it with miso grilled chicken, lamb koftas, sticky gochujang chicken or Asian-style chicken meatballs), veggies, sweet chili halloumi or honey harissa halloumi.

Prep Time: 10
Category: dips
Method: food processor
Cuisine: asian

Nutrition

Serving Size: 100g