Ingredients
2 cups edamame, shelled
1 cup cooked chickpeas
½ avocado, peeled and chopped
3 garlic cloves, finely chopped
¼ cup tahini
¼ cup freshly squeezed lemon juice
5 tsp salt, to taste
½ Tsp black pepper, to taste
½ cup water
1 carrot
1 celery stalk
Preparation method
1. Mix all ingredients in a food processor until smooth.
2. Add water if the hummus is too thick.
3. Use celery and carrots to dip into.
Nice to Know: Keeps in a sealed container in the fridge for up to one week.