This Edamame Miso Avocado Hummus is packed with protein and makes a healthy snack. Serve with veggies or as a spread on whole grain crackers or nori.
As the end of the school year approaches, I feel like the day flies by and there is so much to get done. So, there are days when I’m running errands and don’t get back home until my son is almost getting off the bus. Although I try to make sure I eat a good breakfast on those days, by the time I get home in the afternoon, I’m starving.
Since I’m usually short on time, I’ve found the key is to eat a nutrient dense, protein-packed snack that fills me up and doesn’t weigh me down. This Edamame Avocado Miso Hummus did the trick last week when I had one of those crazy busy days. It’s made with just edamame (they come frozen, already peeled), avocado, light miso (you can find this in the refrigerated section at Asian grocery stores and many supermarkets these days), flax seed oil, and fresh lemon juice.
This hummus makes a great dip with veggies, and a nutritious spread. I had some extra seaweed wrappers that I rolled up with this edamame hummus inside. This protein-packed snack was quick and easy to make, and I made it to the bus stop just in time ;).
Edamame Miso Avocado Hummus
- 2 cups frozen organic edamame shelled, thawed
- 2 tablespoons organic light miso
- 1 avocado
- 2 tablespoons flax seed oil
- 2 teaspoons fresh lemon juice
- 2-3 tablespoons water to thin out hummus
- Place edamame, miso and avocado in food processor and process until almost smooth; add oil, lemon juice and water through feeding tube and continue to process until smooth.
If you keep this overnight, the color will turn greyish because of the avocado, so it's best to consume the same day. You can also just scrape off the surface if you eat it the next day.