Edamame Dip

[mini-natty]

Very healthy and delicious!

The recipe is as follows:

-1c frozen shelled edamame or 4c unshelled
-1c chickpeas, drained and rinsed (about 1/2 of a 540ml can)
-3/4c fresh basil leaves, packed
-1/4c olive oil
-1/4c cold water
-2tsp grated lemon zest
-3tbsp fresh lemon juice
-salt to taste

1. In a pot of boiling water, cooked shelled or unshelled edamame according to package directions. Drain. Cool and remove the edamame pods if you can't find the shelled version.

2. Transfer beans to a food processor (a hand held mixer works well too) w/ chickpeas, basil, oil, water, lemon zest and juice, salt. Puree.

3. Serve with Pita slices, veggies, rice cakes, sweet potato chips, anything and everything you like!

Makes 4 servings
113cal
3g protein
8g fat
2g fibre
1mg iron
214mg sodium

ENJOY!!!!


Natasha

[REMeeks]

Mmmm! That sounds great, thanks for sharing! I actually happen to have all those items on hand I know what I will be snacking on today!

[Jenniferlove]

for sure - looks wonderful, thanks Tasha!

[complik8td]

Sounds delicious, Natasha! Thanks for sharing. Here is a link to an excellent food blogger's site and the recipe for Smoked Eggplant and Red Lentil dip that I just made yesterday.

[mini-natty]

Hello everyone!

Just wanted to add that you can use any type of herb to taste, not necessarily Basil. In fact, I'm not a huge fan of Basil, unless it is used in Italian or Thai Cuisine. I found the dip to be better w/Cilantro, even no herbs and using Garlic instead. Once again, this is all to subject to taste preferences.

Enjoy!