• 12 oz. Shelled edamame
  • 1-15 oz. Can garbanzo beans
  • 1 tablespoon Wasabi Root Sea Salt
  • 1 Clove garlic, minced
  • 1/4 Cup soy sauce
  • 1/2 Cup plain greek yogurt
  1. Combine beans, garlic, Wasabi Root sea salt, and soy sauce in food processor and pulse to combine.
  2. Add in greek yogurt and puree until smooth.
  3. If needed, drizzle 1 - 2 tablespoons olive oil in to lighten up consistency.
  4. Serve with pita chips. 
  5. Store in an airtight container in the refrigerator for up to two weeks.

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