Edamame and Garbanzo Dip

By • January 19, 2011 • 0 Comments

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Author Notes: Packed full of protein and fiber, this dip quickly comes together as an alternative to hummus.inpatskitchen

Makes about 3 cups

  • 2 cups shelled edamame cooked about 5 minutes in salted boiling water
  • 1 cup cooked chick peas
  • 1/2 teaspoon ground cumin
  • 1 garlic clove
  • juice of 1 lemon
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 1/3 to 1/2 cups olive oil
  1. Add all ingredients except olive oil in a food processor.
  2. Start processor and slowly drizzle in the olive oil.Process until smooth.
  3. Refrigerate about an hour (or more) before serving with crackers, toast, or vegetables
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Tags: savory, Vegan

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