All posts by Dreena Burton

Dreena Burton is one of the pioneering vegan cookbook authors. Vegan for 25 years, Dreena is also a mom to three “weegans.” She has charted her journey as a plant-based cook and mother of three through five bestselling cookbooks. Dreena has also collaborated with renowned plant-based physician Dr. Barnard on The Cheese Trap and coauthored their most recent Cookbook for Reversing Diabetes. Dreena's recipes have been featured with groups including PCRM, Forks Over Knives, Blue Zones, and The Food Network. Dreena was also the Culinary Coordinator with The Food Revolution Network's Whole Life Club. Connect with Dreena’s online kitchen and community at dreenaburton.com.

This Creamy Green Hummus is Made for Avocado Lovers

Combining edamame and green peas along with ripe avocado, this take on hummus is bright, fresh, and creamy!

Avo-Mame Hummus

Prep Time: 5 minutes
Blend Time: 5 minutes
Total Time: 10 minutes
Servings: 6

Ingredients:

1½ cups frozen shelled edamame, thawed (see note)
1 cup frozen green peas, thawed (see note)
1 cup cubed ripe avocado
¼-⅓ cup fresh lemon or lime juice
1 medium clove garlic (use more if desired)
1¼-1½ teaspoons sea salt
½ teaspoon ground cumin
Freshly ground black pepper to taste
Few ice cubes for blending
Handful fresh basil or cilantro leaves (optional)
½ teaspoon grated lemon or lime zest

Directions:

1. In a high-speed blender (see note), combine the edamame, peas, avocado, lemon juice (starting with ¼ cup), garlic, salt (starting with 1 ¼ teaspoons), cumin, black pepper, and 2–3 ice cubes (as needed to get the puree moving, but not too much to thin out).

Related: Best Ways to Ripen Avocados

2. Puree until smooth, stopping to scrape down the blender as needed.

3. Taste and season with extra salt or lemon juice if desired. If using fresh herbs, pulse them in now, then pulse in the zest.

Related: Bright and Beautiful Beet Hummus

4. Serve or refrigerate in an airtight container for up to 2–3 days (see note).

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.

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.

Excerpted from Dreena’s Kind Kitchen: 100 Whole-Foods Vegan Recipes to Enjoy Every Day by Dreena Burton. Copyright © 2021 by Dreena Burton. Published by BenBella Books, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Dreena’s Kind Kitchen: 100 Whole-Foods Vegan Recipes to Enjoy, Amazon, $32

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