Put an Asian spin on traditional chickpea hummus. Protein-rich edamame beans are blended with avocado (a superfood packed with fiber), potassium and vitamins, resulting in a smooth and creamy texture. The dip is seasoned with ginger (which can help boost-immunity), lime juice and sesame oil, for an addicting zesty flavor that will keep you coming back for more. Enjoy this spread as an appetizer or healthy post-workout snack served with fresh veggies, rice crackers or pita chips.
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Avocado Edamame Dip Recipe
Per 1/2-cup serving:
- 226 cal
- 18 g fat (2 g sat)
- 12 g carbs
- 244 mg sodium
- 6 g fiber
- 4 g sugar
- 6 g protein
Prep time: 10 minutes
Cook time: 5 minutes
1 1/4 cups frozen shelled edamame, unthawed
1 tablespoon grated fresh ginger
2 tablespoons rice vinegar
1 tablespoon soy sauce (or tamari for gluten-free)
1 1/2 tablespoons sesame oil
1/4 cup scallions, chopped
1 tablespoon lime juice
Pinch of salt and pepper
- Bring a pot of salted water to a boil. Cook the edamame beans in the boiling water for 5 minutes or until tender. Drain and allow to cool.
- In a food processor combine the edamame, ginger, rice vinegar, soy sauce, sesame oil, scallions, lime juice and avocado. Blend until smooth. If the dip remains chunky add 1-2 tablespoons of water until it reaches your desired texture. Season with salt and pepper
- Refrigerate the dip for a minimum of 45 minutes to allow the flavors to blend.
- Serve chilled with fresh veggies or crackers.
For more recipes from Carmen, visit everylastbite.com.