AuthoradminCategoryAppetizers, Dip, Gluten Free, Grain Free, Party, Picnic, Potluck, Snacks, Summer, Vegan, VegetarianCuisineAsian, Healthy, Kid-FriendlyCooking MethodBoilingDifficultyBeginnerHappy Friday! I have fun recipe to share with you today ~ Edamame Basil Hummus Dip will become your new BFF. Then again I kinda think the same thing of Pink Flamingo Martinis. This recipe is from the fabulous Yummy Mummy Kitchen cookbook by the super talented food blogger Marina Delio.
Reserve one tablespoon each of the edamame & garbanzo beans for garnish. In a food processor, blend the remaining edamame & the remaining garbanzo beans with garlic, basil, lemon juice, salt and pepper. Slowly pour the olive oil through the feed tube while the processor is on. Process until smooth & well blended. Add salt and pepper to taste.
Pour into a serving bowl & garnish with edamame, garbanzo beans, olive oil and basil. Serve with pita chips (any chips) and veggies.
Ingredients
Directions
Reserve one tablespoon each of the edamame & garbanzo beans for garnish. In a food processor, blend the remaining edamame & the remaining garbanzo beans with garlic, basil, lemon juice, salt and pepper. Slowly pour the olive oil through the feed tube while the processor is on. Process until smooth & well blended. Add salt and pepper to taste.
Pour into a serving bowl & garnish with edamame, garbanzo beans, olive oil and basil. Serve with pita chips (any chips) and veggies.
