This edamame dip is a delicious and easy change from ho-hum hummus.
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
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.
Protein 3g, Fat 8g, Fibre 2g, Sodium 214mg.