Easy Vegan Avocado Edamame Hummus

Step up your hummus recreation with this emerald-hued recipe from the Dreena’s Variety Kitchen cookbook. Layer into burgers, toss into grain bowls, add to your grilled cheeses, or toss with kale salad for a burst of zesty taste. 

What you want:

1½ cups frozen shelled edamame, thawed
1 cup frozen inexperienced peas, thawed
1 cup cubed ripe avocado
⅓ cup contemporary lemon juice
1 medium clove garlic
1½ teaspoons salt
½ teaspoon floor cumin
¼ teaspoon black pepper
3 ice cubes, for mixing
½ cup contemporary basil
½ teaspoon lemon zest

What you do:

  1. Right into a high-speed blender, add edamame, peas, avocado, lemon juice, garlic, salt, cumin, black pepper, and three ice cubes. Purée till easy, stopping to scrape down blender as wanted. 
  2. Add basil and lemon zest, and pulse just a few instances till mixed. Serve or refrigerate in an hermetic container for as much as 3 days. 
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