Edamame Dip

1

PREP TIME

15 min

Makes

8 Servings

* PLUS Cooking time: 4 minutes
Edamame Dip

Jodi Pudge

This edamame dip is a delicious and easy change from ho-hum hummus.

Ingredients

  • 1 cup frozen shelled edamame , or 4 cups unshelled
  • 1 cup chickpeas , drained and rinsed (about half of a 540 mL can)
  • 3/4 cup packed basil leaves
  • 1/4 cup olive oil
  • 1/4 cup cold water
  • 2 tsp grated lemon zest
  • 3 tbsp fresh lemon juice
  • 1/2 tsp salt

Instructions

  • In a pot of boiling water, cook shelled or unshelled edamame according to package directions. Drain. Cool and remove the edamame from pods, if you can’t find the shelled version.
  • Transfer beans to a food processor and add in chickpeas, basil, oil, water, lemon zest and juice, as well as salt; purée. Serve in a bowl alongside sweet potato chips. You can refrigerate leftover dip in a sealed container for up to three days.

Nutrition (per serving)

  • Calories
  • 113,
  • Protein
  • 3 g,
  • Fat
  • 8 g,
  • Fibre
  • 2 g,
  • Sodium
  • 214 mg.

Serving Suggestion: Sweet potato chips

Click here for full recipe.

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