A green twist on Hummus
1 cup fresh or frozen edamame 1 can garbanzo beans (also called chick peas) ½ cup yogurt (I used our homemade) 2 cloves garlic 3 teaspoon lemon juice seasoning
No nutrition information available
Cook the edamame in boiling water for 5 minutes then drain. Add garlic to food processor and pulse until finely chopped. Add edamame and garbanzo beans. Pulse 5 to 6 times until mixture is coarse. Add yogurt, lemon juice and spice. Blend until smooth. Chill for at least 30 minutes to let flavors mesh.