Super green edamame hummus

• Vegan
• Gluten free

• Produce

  • 1 cup Chickpeas, canned
  • 1 cup Edamame, frozen
  • 1/2 clove Garlic
  • 1 cup Spinach, fresh leaves

• Condiments

  • 2 tbsp Lemon juice
  • 1 tbsp Tahini

• Baking & Spices

  • 1 1/4 tsp Kosher salt, coarse

• Oils & Vinegars

  • 1/2 cup Olive oil, Extra Virgin

Found on healthyseasonalrecipes.com

Description

Directions

• Puree chickpeas, edamame, lemon juice and tahini in a food processor, scraping sides as necessary until as smooth as possible, about 1 minute.
• Mash garlic and ½ teaspoon salt with the side of a chefs knife to make a paste. Add garlic salt paste, spinach and the remaining ¾ teaspoon salt to the food processor and pulse 8 to 10 times to combine, scraping sides as necessary.
• With motor running drizzle in oil and continue to process, scraping down sides if necessary, until smooth, 1 to 2 minutes. Store up to 4 days in the refrigerator.

Nutrition