4 garlic cloves
1½ cup fresh edamame, shells removed, if using frozen, defrosted
1½ cup fresh spinach, stems removed
1 (15 oz) can garbanzo beans, rinsed and drained
¼ cup plus 1 tablespoon extra virgin olive oil
¼ cup water
2 tablespoon fresh lemon juice
1 teaspoon cumin
½ teaspoon salt, or to taste
½-¾ teaspoon red pepper flakes, to taste
1. This dip can be made in a food processor, mini chop or blender. In a food processor: add the garlic and pulse until chopped. Add all remaining ingredients and process until smooth. If still too thick, add more water until you reach desired consistency. Taste. Add more salt, if desired and red pepper flakes, if you want it spicier. Mix again.
2. If made using a mini chop or blender, you’ll need to process in 2 batches. Add batches to a bowl and mix to blend together.
Makes 2½ cups (each serving 2 tablespoons)
for 2 tablespoons
SmartPoints value : 2