Edamame Dip
1
PREP TIME
15 min
Makes
8 Servings
* PLUS Cooking time: 4 minutes
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.
FILED UNDER: appetizers gluten-free snacks vegan vegetarian
