This creamy green dip always has me going back for seconds—and thirds and fourths! The thick texture from the edamame and the spiciness from Sriracha make it a perfect match for baked pita chips or crudités like jicama, cucumber slices, baby carrots, and endive leaves.
Serves: 6 to 8
2 1/2 cups frozen shelled edamame, thawed
2 cups garbanzo beans, rinsed and drained
2 roasted garlic cloves
2 tablespoon lemon juice
1 tablespoon extra-virgin olive oil
1 tablespoontamari soy sauce
2 to 3 tablespoons Sriracha sauce
Combine all ingredients in a food processor and pulse until smooth.
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These good-for-you dips and homemade chips to make the perfect apps for your next get-together