Yes, there’s another use for edamame besides a communal pre-sushi snack. This spreadable dip packs a protein punch like you wouldn’t believe thanks to hearty chickpeas and sea salted soy beans.
Add this play on hummus to your recipe collection, and serve it up next time you volunteer to bring a snack to a soiree. It boasts a springy light green hue and comes together in a flash using your trusty food processor.
1 (9 0z.) container shelled edamame with sea salt
1 (15.5 oz.) can chickpeas/garbanzo beans
4 tablespoons good olive oil
1 tablespooon lemon juice
1/4 teaspoon garlic powder
Rinse and drain chickpeas and pour into food processor.
Add edamame, olive oil, lemon juice and garlic powder. Process until smooth.
Eat and enjoy a whole new definition of going green!