99 Shares
Avocado Edamame Hummus

Avocado Edamame Hummus

Combining edamame and green peas with ripe avocado, makes this delectable spread bright, fresh, and creamy. 

Serves: 6
Print

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:

  1. Into a high-speed blender, add edamame, peas, avocado, lemon juice, garlic, salt, cumin, black pepper, and 3 ice cubes. Puree until smooth, stopping to scrape down blender as needed. 
  2. Add basil and lemon zest, and pulse a few times until combined. Serve or refrigerate in an airtight container for up to 3 days. 

Photo credit: Dreena Burton

The VegNews Mega Birthday Sale ends July 31 at midnight! Get the BEST vegan recipes, travel, celebrity interviews, product picks, and so much more inside every issue of VegNews Magazine—at a special birthday price. Find out why VegNews is the world’s #1 plant-based magazine by subscribing today!

Subscribe