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. Puree 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.
Photo credit: Dreena Burton
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