What do you get when you marry my two recent favorite food combinations?
A delicious dip. A delicious chickpea-less hummus!
Well, if I had chickpeas on hand, I would totally add them in, but since I am trying to clean out my fridge before moving out of my apartment, I ditched the chickpeas and this dip resulted. It has the texture of hummus, but with a more of a basil-y, pesto taste. Sometimes the most spontaneous creations are the best creations!
- 1/2 cup edamame, cooked
- 1/2 cup peas, cooked
- 1/3 cup basil leaves, chopped
- 2.5 tbsp olive oil
- 2 tbsp lemon juice
- 1/2 tsp Himalayan pink sea salt
- Add all ingredients to a food processor or blender and blend until desired consistency. Top with fresh basil leaves.