Hummus and veggies - the snack option on almost every healthy eating post out there. We get it. BORING. Time to switch it up a little by substituting some of those chickpeas for edamame beans.
Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yield: Serves 8 as an appetizer
1 cup canned chickpeas (drained and rinsed)
1.5 cups shelled and cooked edamame beans
2 cloves garlic
Juice of 2 lemons
Zest of 1 lemon
3 tablespoons extra virgin olive oil
¾ teaspoon honey
¾ teaspoon ground coriander
¼ teaspoon cayenne pepper
sea salt to taste
Combine all ingredients in a food processor and blend until smooth. Save a few edamame for garnish along with a drizzle of olive oil and a sprinkle of cayenne. We served ours with the best looking vegetables we could find from the farmers market along with some pita chips.