Make Ahead

Edamame and Garbanzo Dip

January 19, 2011
1 Ratings
  • Makes about 3 cups
Author Notes

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

What You'll Need
  • 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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Recipe by: inpatskitchen

I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I this day I try not to procrastinate when it comes to entertaining. My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!

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