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Ingredients
  • 2 cups shelled edamame
  • ⅔ cup chickpeas, drained and rinsed
  • 3 cloves garlic
  • ½ cup fresh basil, plus more for garnish
  • ¼ cup lemon juice
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly cracked pepper
  • ⅓ cup extra virgin olive oil
  • pita bread or chips for dipping
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