Don't get me wrong - I'm a traditional hummus kind of girl and I really never tire of it. But it's also nice to have another bean spread in your arsenal. This spread uses young soy beans, or edamame, and avocado to create a very bright dip with a silky texture that's perfect for dipping crudités. Below recipe makes 2 cups.
1-1/2 cups shelled edamame
1 medium avocado
1 tablespoon olive oil
Juice of 1 large lemon
1/8 teaspoon salt
1/2 teaspoon garlic powder
Pulse edamame in a food processor or blender until ground. Add avocado, olive oil, and lemon juice and blend until smooth.
Season with salt and garlic powder and pulse to incorporate. Serve with sliced vegetables, such as radishes or carrots or use as a sandwich spread. Store in refrigerator up to 3 days until served.