A few weeks ago I went to the Old Town Art Fair with a couple of my girlfriends. It’s an annual street festival here in Chicago and one of my favorites of the summer festival season. It’s always full of great art and jewelry, along with some excellent opportunities for people watching! After we’d walked around and checked out a fair amount of art we decided to find a patio so we could grab some food and sangria. Sangria is a really big thing at street fests here in Chicago!
One of my friends ordered veggie tacos with a side of edamame hummus – my choice was not quite so healthy! While the hummus was good it was a little gritty, so since I’ve been trying to eat more veggies I decided I’d come up with something that was a bit more creamy. Avocados are one of my favorite ingredients and they are known for making things creamy, so they seemed like the perfect option to add to this hummus. I have to say this recipe turned out to be super yummy!! It’s great for a healthy pre-workout snack and is great if you need a dish to take to summer parties as it keeps well even in the heat.
Like most hummus recipes, there are only a few ingredients and it’s pretty simple to make – steam the edamame, throw everything in the food process and you’ve got a nice creamy, tasty snack! If you are looking for other options for your next summer party check out this Grilled Corn Salsa or this Cowboy Caviar.
If you want to pre-prep for this recipe during your weekly meal prep, steam the entire bag of edamame and save the rest in an airtight container in the refrigerator. It’s great in salads, or give this Shrimp & Udon Noodle Shrimp & Udon Noodle Bowl a try!
Edamame and avocado combine for a creamy hummus that perfect for cocktail parties and backyard BBQs!
- 1 cup frozen edamame
- 1 tbsp fresh lemon juice
- 1 clove garlic
- 2 tbsp cilantro leaves, chopped
- 1/2 of a large avocado
- 1/4 tsp lemon zest
- 1/8 tsp ground white pepper, black is fine too
- pinch of salt
- 2 tbsp olive oil
Place edamame in a microwave-safe bowl and add 2 tbsp water. Cover and cook on high for 3 minutes. Remove from microwave and let cool slightly.
Add avocado, edamame, lemon juice, garlic, cilantro, zest, pepper and salt to the bowl of a food processor fitted with a standard blade. Pulse for 30 seconds and scrape down sides.
With the motor running, slowly pour in the olive oil and process until smooth.
To serve top with some chopped cilantro and avocado.