Edamammus

By dette

This dip, which is like a hummus but made with deamame instead of chickpeas, is very versatile. You can serve it with your favorite veggies like carrots or celery and it's also great with toasted whole wheat pita triangles or your favorite high-fiber whole wheat crackers To save money, buy the edamame frozen and cook it according to package directions.

Ingredients

• 8 0z (about 1 1/2 c) cooked shelled edamame, cooked
• 2 1/2 tbsp freshly squeezed lemon juice
• 2 medium cloves fresh garlic, coarsely chopped
• 1 tbsp fresh flat-leaf parsley, coarsely chopped
• 1/4 tsp salt
• 1 tsp extra-virgin olive oil
• 3 tbsp fat-free plain yogurt

Preparation

Step 1

In the bowl of a food processor fitted with the chopping blade, combine the edamme, lemon juice, garlic, parsely, and slat. Process until the mixture is paste-like and the edamame is finely chopped, scraping down the sides of the bowl as necessary. Wtih the food processor on, slowly drizzle the olive oil through the top untilwell mixed. Add the yogurt and process just until combined. Serve immediately or refrigerate in an airtight contaienr for up to 3 days.



66 cal; 5g prot; 6 g carb; 3 g fat; trace chole; 2g fiber; 125 mg sodium