Combining edamame and green peas along with ripe avocado, this take on hummus is bright, fresh, and creamy!
Edamame/Green Pea Note: To thaw, put the edamame and peas in separate bowls and cover with boiling water. Do them separately, since edamame will need to soak longer (or require draining and a second soak), whereas green peas will thaw in just a minute when covered with boiling water. Drain well.
Blender Note: This hummus works best blended in a high-speed blender, because it will better pulverize the skins on the green peas. You can use a food processor for this recipe, though the hummus will not be as smooth and you may notice the flecks of green peas.
Related: Bright and Beautiful Beet Hummus
Refrigeration Note: Since this dip has a fair amount of avocado, it will oxidize some, and so the dip is best when eaten freshly made. However, you can keep it for a few days in the refrigerator in an airtight container. I prefer to use a deeper, narrower jar or container, to lessen the oxidizing. After refrigerating, you can scrape off the surface layer of the dip where it has discolored and serve the fresher layer of the dip.
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Blend time: 5 minutes.
In a high-speed blender (see note), combine the edamame, peas, avocado, lemon juice (starting with ¼ cup), garlic, salt (starting with 1 ¼ tsp), cumin, black pepper and 2–3 ice cubes (as needed to get the puree moving, but not too much to thin out).
Puree until smooth, stopping to scrape down the blender as needed.
Taste and season with extra salt or lemon juice if desired. If using fresh herbs, pulse them in now, then pulse in the zest.
Serve or refrigerate in an airtight container for up to 2–3 days (see note).
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