Edamame Dip

Name: Edamame Dip
Prep time: 15 min
Cook time: 4 min
Total time: 19 min
Yield: 8
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

Prep Time15 mins
Total Time19 mins
Makes8 Servings

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 3g, Fat 8g, Fibre 2g, Sodium 214mg.

Serving Suggestion: Sweet potato chips

Click here for full recipe.

This article was originally published on Aug 16, 2012

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