NICOLE GIMMILLAROE

A twist on traditional hummus and packed with protein and healthy fats, this dip makes for a perfect warm weather light lunch or snack. From picnic to poolside, try it with English cucumber chips or use it to fill a wrap. If you can’t find sunflower seed butter, substitute almond or cashew butter.

Happy Summer!

Ingredients:

2 cloves garlic, peeled

½ teaspoon sea salt

1 ½ cups ready-to-eat, shelled edamame

Zest of 1 lemon

½ cup lemon juice

1/3 cup sunflower seed butter

2-4 tablespoons avocado oil

Sea salt, to taste

Smoked paprika

Method:

1. Place garlic and salt in the bowl of a food processor.
2. Turn on and run motor until garlic is minced.
3. Add shelled edamame, lemon zest, lemon juice and sunflower seed butter.
4. Pulse to combine.
5. Add 2 tablespoons avocado oil and process until smooth.
6. Add additional avocado oil to reach desired creaminess.
7. Season with salt.
8. Serve sprinkled with smoked paprika.