* PLUS Cooking time: 4 minutes
This edamame dip is a delicious and easy change from ho-hum hummus.
, or 4 cups unshelled
, drained and rinsed (about half of a 540 mL can)
- 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)
- 3 g,
- 8 g,
- 2 g,
- 214 mg.
Serving Suggestion: Sweet potato chips
Click here for full recipe.