Avocado Edamame Blue Cheese Hummus

by Bev Kumari

I’ve always had a palate for hummus, avocado, and blue cheese, and I love the combination of ingredients in this recipe. Now that there are bountiful plant-based cheeses on the market, what better way to satiate my food fetish!

I actually came upon this recipe by accident. One of my clients needed recipes for a booklet she was designing. She needed me to come up with a recipe in minutes, and I had limited ingredients on hand: avocado, edamame, (vegan) blue cheese, and tahini. The first thing that came to mind was hummus, and the rest is history.

Prep Time 30 minutes Cook Time 10 minutes Makes 4 servings

INGREDIENTS

1 cup edamame beans, shelled and lightly roasted (save 1 Tablespoon for garnish) 2½ Haas avocados (the half is for garnish) ¾ cup MozzaRisella© Blue Cheese* 2 garlic cloves, peeled 2 Tablespoons extra-virgin olive oil (plus extra for garnish) 2 Tablespoons tahini 2 Tablespoons lemon juice ½ Tablespoon kosher sea salt ¼ teaspoon cumin powder (plus extra for garnish) 1 teaspoon Cavi-art ® * for garnish (optional) Dill sprigs for garnish (optional) *MozzaRisella and Cavi-art are distributed by Plantbasedfoods.com.

DIRECTIONS

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7. Cut avocados in half and remove and discard pits. Add edamame, 2 halved avocados, blue cheese, garlic gloves, olive oil, tahini, lemon juice, sea salt and cumin to a blender jar. Blend until smooth and well blended. Remove from blender jar and garnish with remaining edamame and the dill (optional). Slice the for-garnish avocado half and place on top of the hummus. Add the teaspoon of Cavi-art (optional) to the avocado half and sprinkle with cumin and olive oil. Serve with pita bread or your favorite veggies.

ABOUT THE CHEF

A vegan cookbook author and classically trained chef, Bev Kumari’s meatless journey began over three decades ago when she became a vegetarian. She knew as a young girl that she had a special place in her heart for the animals — and for not seeing her kindred spirits as a source of food.

It was a trip to India, where nearly 70% of the population are vegetarians and spiritually sound, that would solidify her belief in veganism.

Chef Bev has had the honor of preparing meals for former Secretary of State Hillary Clinton, former comptroller of the United States Paul Nash, senators, five-star generals, military officiants, federal officers of courts, and other politicians. Her portfolio also includes guest appearances on Good Morning Washington (DC), guest chef at Valle Food and Wine Fest, guest chef for DC VegFest, executive chef for Hilton Hotels, sous chef for Marriott International, guest chef for the Physicians Committee for Responsible Medicine (PCRM) podcast, and vegan cookbook author.

She currently divides her time as a working professional chef and plant-based foods consultant for restaurants and hotels in the metropolitan DC area.