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 colour, 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 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

Description

Who doesn’t love a vibrant dip? This easy edamame hummus recipe takes 10 minutes to make and is a fabulous dip to have up your sleeve. It uses avocado for added creaminess and is so fresh and delicious, you’re going to love it.

Remember, if you’re looking for US measurements, use the ‘Units’ section below and click on ‘US’.

Ingredients

Units Scale

250g 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

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Instructions

Defrost the edamame beans. Start by getting your podded edamame beans in a big pot of water. Add 1 teaspoon of salt, then get it over a high heat. Bring to the boil and simmer for 5 minutes. After the edamame beans have been simmering for 5 minutes, drain them, then rinse under cold water in a colander (or pour them back into the empty pot and fill with cold water if you don’t have a colander). Once rinsed and cool, add them to the food processor as well.
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 chilli. Set aside the chilli 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 a low heat. Cook, stirring, for 1 minutes, 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 chilli garnish into the indent in the middle of the hummus, then dig in with your favourite 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 favourite 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 chilli halloumi or honey harissa halloumi.

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

Nutrition

Serving Size: 100g

Keywords: hummus, dip, avocado hummus, avocado dip, edamame avocado dip