Ingredients:
  • 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
Instructions:
  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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