INGREDIENTS
2 Cups shelled, cooked edamame
2/3 Cups garbanzo beans (chickpeas), drained and rinsed
3 cloves of fresh garlic
1/2 Cup fresh basil leaves
1/4 Cup lemon juice (reduce slightly if using Eureka Lemon Olive Oil)
1/2 tsp Salt
1/4 tsp freshly-cracked Black Pepper
1/3 Cup Extra-Virgin Olive Oil (We suggest Garlic Olive Oil or Eureka Lemon Olive Oil)
Chips, crackers, or veggies-for serving

STEPS

In a food processor fitted with the metal puree blade, blend the shelled edamame and the garbanzo beans along with fresh garlic, basil, lemon juice, salt and pepper. Slowly pour the olive oil through the feed tube while the processor is on. Continue to puree until mixture is the desired texture (we like smooth, with all the ingredients well-blended).  Season with salt and pepper to taste.

Transfer dip to a serving bowl and serve with your favorite crunchy dip-delivery device: chips, crackers, pretzels or raw veggies.

Adapted from two peas and their pod.

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