Guaca-who? Let me explain.
But first, I have to say that this is one of the strangest things I’ve ever made. Nay, one of the strangest things I’ve ever eaten.
I couldn’t decide what to make for a snack one night. I had an avocado and a container of spinach in the fridge, and I always have chickpeas in the pantry and edamame in the freezer. I remembered seeing a Robin Robertson recipe for an edamame guacamole, so I thought I might make that, but then I also thought about how I’ve always intended to make an edamame hummus. So I thought, why choose? Guacamole + edamame + hummus = guacamame edamummus! A handful of spinach served to enhance the emerald hue.
I served it with a drizzle more olive oil and a sprinkling of seasoned salt. (Curry powder would be a yummy addition, too!) The beans give the dip a lot of body, while the avocado gives it a rich texture and mouthfeel. The spinach virtually disappears, save for its contribution to the alien green color. I’m not much of one for making themed dishes around holidays like Halloween (I leave that to the experts), but I think this swampy, celadon snack would be a perfect fit on someone’s spooky party buffet.
- 1 can chickpeas, rinsed and drained
- 1 cup frozen edamame, cooked
- ½ ripe avocado, pitted and peeled
- 1 clove garlic
- Big handful of baby spinach
- 2 Tbsp olive oil
- 1 Tbsp lime juice
- 1½ tsp salt (or to taste)
- ¼ tsp red pepper flakes (optional)
- Like all hummus recipes, this is a cinch to make. Combine all ingredients in a blender or food processor.
- Add 1/3 to 1/2 cup cold water (1/3 cup if you're using a food processor, 1/2 cup if you're using a blender) and purée until smooth and creamy. Add more cold water, a tablespoon or two at a time, until desired consistency is reached.
- Transfer to a container and refrigerate for up to one week.