Dreena Burton
Simple Vegan Avocado Edamame Hummus
Combining edamame and green peas with ripe avocado makes this delectable spread bright, fresh, and creamy.
August 22, 2024
Step up your hummus game with this emerald-hued recipe from the Dreena’s Kind Kitchen cookbook. Layer into burgers, toss into grain bowls, add to your grilled cheeses, or toss with kale salad for a burst of zesty flavor.
What you need:
1½ cups frozen shelled edamame, thawed
1 cup frozen green peas, thawed
1 cup cubed ripe avocado
⅓ cup fresh lemon juice
1 medium clove garlic
1½ teaspoons salt
½ teaspoon ground cumin
¼ teaspoon black pepper
3 ice cubes, for blending
½ cup fresh basil
½ teaspoon lemon zest
What you do:
- Into a high-speed blender, add edamame, peas, avocado, lemon juice, garlic, salt, cumin, black pepper, and 3 ice cubes. Purée until smooth, stopping to scrape down blender as needed.
- Add basil and lemon zest, and pulse a few times until combined. Serve or refrigerate in an airtight container for up to 3 days.
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