Edamame Basil Hummus Dip

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Happy 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.

Yields1 Serving
Prep Time10 mins
 2 cups shelled, cooked Edamame
 2/3 cups Garbanzo Beans (Chickpeas) drained & rinsed
 3 cloves Garlic
 1/2 cup fresh Basil, plus more for garnish
 1/4 cup Lemon Juice
 1/2 teaspoon Salt
 1/4 teaspoon Cracked Pepper
 1/3 cup extra-virgin Olive Oil
 Chips or Veggie Spears for serving
1

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.

2

Pour into a serving bowl & garnish with edamame, garbanzo beans, olive oil and basil. Serve with pita chips (any chips) and veggies.

Ingredients

 2 cups shelled, cooked Edamame
 2/3 cups Garbanzo Beans (Chickpeas) drained & rinsed
 3 cloves Garlic
 1/2 cup fresh Basil, plus more for garnish
 1/4 cup Lemon Juice
 1/2 teaspoon Salt
 1/4 teaspoon Cracked Pepper
 1/3 cup extra-virgin Olive Oil
 Chips or Veggie Spears for serving

Directions

1

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.

2

Pour into a serving bowl & garnish with edamame, garbanzo beans, olive oil and basil. Serve with pita chips (any chips) and veggies.

Edamame Basil Hummus Dip

~ Marla Meridith

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