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Avocado Edamame Hummus

I love a good challenge. Recently I volunteered to bring an appetizer to a gathering, where sushi was also being served. I wanted to stick with Asian flavors and first attempted an avocado wasabi dip. No go. Wasn't loving it and had to scrap it last minute. My friend suggested an edamame dip. So I went hunting and combined a couple recipes to make this beauty that boasts a good dose of healthy fats from the avocado and protein from the edamame. 


But first, a word on soy. Popular belief in the functional health world I live in is that soy is not healthy. Most soy products are genetically modified, highly processed and contain phytoestrogens that can interfere with your body's hormones.


I personally feel that moderating organic, non-GMO soy in its original form as an immature soybean we call edamame is ok. That said, I rarely eat it. From time to time, though, I like to live on the edge and toss a couple in a salad or now whip it up into a dip. Don't eat the whole bowl and you'll be ok too. 



  • 2 cups edamame (thawed if frozen)

  • 1 avocado

  • 1 jalapeno (taste for spiciness), chopped

  • 1/4 cup extra virgin olive oil

  • 2 T water

  • Juice of one lemon, more to taste

  • 2 T Coconut aminos

  • 3 T Cilantro, chopped

  • 1 tsp onion powder

  • 1/2 - 1 tsp salt, add to taste



  • Chop all ingredients. Pour liquid into high-speed blender first. Then add remaining ingredients. Add 1T water, more lemon juice and/or 1T olive oil to thin the dip. 

  • Serve with chopped veggies like cucumber, red pepper, jicama.


TIME: 10 minutes

MAKES: A lot!

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