With pot-lucks and BBQs-a-plenty, it's sometimes hard to stick to the "light" and "fresh" part of that equation. I've been known to generally bring along my no-fail-crowd-pleasing spinach dip whenever the occasion permits. Today, however, I felt like being a little different - I wanted to bring it up a notch. I decided that I was going to make something healthier, fresher, brighter...
Sounds about right.
Edamame Hummus with Avocado
original recipe by allison sklar
what you'll need
1 ripe avocado
1 cup canned chickpeas, drained and rinsed
1 cup shelled edamame beans, steamed (cooled)
pinch sea salt (to taste)
handful chopped fresh cilantro (to taste)
4 tbsp olive oil
3 tbsp tahini (sesame paste)
1tbsp lime juice
sesame seeds or cilantro for garnish (optional)
how to do it
in a small bowl, whisk together tahini and oil. Using a fork, mash in avocado. Mash in beans and chickpeas, a little at a time. (Mixture will be a bit chunky!) Sprinkle with salt, lime juice and cilantro. With hand blender, smooth to desired consistency. If dip is too thick/dry, add water, 1 tbsp at a time, and blend until desired consistency is reached. Serve immediately, or refrigerate well covered and stir well before serving.