Move over chickpea hummus. There’s a new hummus in town – Edamame Avocado Hummus. I recently did a presentation about smart snacking. One thing I like to mention about smart snacking is opt for real food first. Snacking is an opportunity for nourishment.
Yes, grabbing a bar is quick (some bars do pack in great nutritional value), but really think about your snacks throughout the day. How many of them are real food vs. processed foods?
I don’t know about you, but snacking is more fun when you are dunking. I love dunking my veggies into hummus, but I decided to switch it up a bit and use edamame as the base instead of chickpeas. Edamame, a plant-based protein is a young soybean that has been harvested before the beans have had a chance to harden.
Adding avocado to the edamame helps make this dip creamy. Avocados can act as a booster to help your body absorb fat-soluble nutrients from the foods eaten with them, like vitamin A. Vitamin A foods, like carrots, contain carotenoids, which not only promote healthy skin but benefit the heart and immune system as well. This vitamin is a potent antioxidant that protects the skin from free radicals. So, pair carrot sticks with this delicious dip!
- 1 cup frozen shelled edamame, thawed
- ½ of a large avocado
- 1 tbsp fresh lemon juice
- 2 cloves garlic, minced
- 1 teaspoon tahini
- ½ teaspoon onion powder
- ⅛ teaspoon ground pepper
- pinch of salt
- 2 tbsp avocado oil (can sub olive oil)
- Add edamame, avocado, lemon juice, garlic, tahini, onion powder, pepper and salt in a food processor. Pulse for 30 seconds and scrape down sides.
- Slowly drizzle in oil while
motoris running and pulse until reach desired consistency.