Ingredients
SERVINGS: 2 1/2 Cup(s)
- 1 cup canned chickpeas, drained and rinsed
- 1 cup frozen edamame, thawed
- 2 tablespoons lemon juice
- 1 tablespoon tahini
- ½ clove garlic, minced
- 1¼ teaspoon coarse kosher salt, divided
- 1 cup fresh spinach leaves
- ½ cup extra-virgin olive oil
Instructions
Puree chickpeas, edamame, lemon juice and tahini in a food processor, scraping sides as necessary until as smooth as possible, about 1 minute.
Mash garlic and 1/2 teaspoon salt with the side of a chef’s knife to make a paste. Add garlic salt paste, spinach and the remaining 3/4 teaspoon salt to the food processor and pulse 8 to 10 times to combine, scraping sides as necessary.
With motor running drizzle in oil and continue to process, scraping down sides if necessary, until smooth, 1 to 2 minutes. Store up to 4 days in the refrigerator.
