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Avocado Edamame Hummus
2021-06-09
https://www.metro.ca/userfiles/image/recipes/hummus-avocat-edamames-11646.jpg
PT05M
PT00M
PT05M
Place avocado, edamame, jalapeño, lemon juice, and garlic in the bowl of a food processor. Blend until puréed; stopping to scrape down sides if needed.Transfer to a bowl. Keep chilled until ready to serve. Garnish with jalapeño slices, drizzle of olive oil and pepper to taste.Serve with Ritz crackers and vegetables.Serving: Makes 2-1/3 cups dip or 18 servings, 2 tbsp (30 ml) dip and 6 crackers (20 g) each.
18
Metro
3
2
4
2
1 cup (250 ml) frozen diced avocado, thawed
1 cup (250 ml) frozen organic shelled edamame, thawed
1 large jalapeño, seeded and chopped
1/3 cup (80 ml) fresh lemon juice
2 clove of garlic
Topping jalapeño slices, olive oil and cracked pepper to taste
Ritz Original crackers to serve
Avocado Edamame Hummus
18
Main course
0:05
Preparation
0:00
COOKING
0:05
TOTAL TIME
Ingredients
-
1 cup
(250 ml)frozen diced avocado, thawed
-
1 cup
(250 ml)frozen organic shelled edamame, thawed
-
1
large jalapeño, seeded and chopped
-
1/3 cup
(80 ml)fresh lemon juice
-
2
clove of garlic
-
Topping
jalapeño slices, olive oil and cracked pepper to taste
-
Ritz Original crackers to serve
Preparation
Place avocado, edamame, jalapeño, lemon juice, and garlic in the bowl of a food processor. Blend until puréed; stopping to scrape down sides if needed.
Transfer to a bowl. Keep chilled until ready to serve. Garnish with jalapeño slices, drizzle of olive oil and pepper to taste.
Serve with Ritz crackers and vegetables.
Serving: Makes 2-1/3 cups dip or 18 servings, 2 tbsp (30 ml) dip and 6 crackers (20 g) each.
Source :
Metro
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