Avocado and edamame spread

    20 min

    A wonderful spread that's packed full of health benefits. It's deliciously creamy, slightly nutty and perfect as a dip, spread or sandwich filler. Serve them with crackers or tortilla chips at your next dinner party.

    13 people made this

    Serves: 16 

    • 450g frozen shelled edamame (green soya beans)
    • 1 avocado, peeled, stone removed and cubed
    • 1 clove garlic, finely chopped
    • 1 tablespoon olive oil
    • 1 tablespoon fresh lime juice
    • salt to taste

    Prep:15min  ›  Cook:5min  ›  Ready in:20min 

    1. Bring a pot with salted water to a rolling boil; add the edamame and cook 5 minutes. Drain in a colander and rinse with cold water to stop the cooking process.
    2. Combine the edamame, avocado, garlic, olive oil, lime juice and salt in a liquidiser or food processor; pulse until smooth.

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    Reviews & ratings
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    Reviews in English (8)


    This is a very nice mild hummus like spread. It was very good on a roasted pepper sandwich. I used half of the spread as a dip by adding smoked paprika and fresh chopped white onion and cilantro. This is so easy and versatile that I will definitely make it again.  -  12 Jun 2009  (Review from Allrecipes US | Canada)


    My very picky daughter loves this on a toasted roll and with a slice of american. I've also made it with 1/4 cup mayo instead of the olive oil, lemon instead of lime. It's even great the next day because the acid from the lime keeps the avocodo from browning.  -  17 Jun 2009  (Review from Allrecipes US | Canada)


    Very good. Sweeter and coarser in texture than guacamole but a neat way to stretch the avocado when they are expensive. Another bonus is that it didn't oxidize and turn brown like regular guac.  -  11 Jun 2012  (Review from Allrecipes US | Canada)