return to article Blueberry-O.J. Smoothie Steamed Sesame Spinach Very Rich Chocolate Mousse

This dip takes its inspiration from hummus, the classic Middle Eastern chickpea spread, and mixes in edamame for their beneficial isoflavones, which are believed to have prostate cancer-fighting properties. The flavor can be endlessly varied by adding ground cumin, chili powder, dried basil, dried rosemary, dried thyme, or fresh mint, basil, or thyme. For a crowd, this recipe is easily doubled.

Makes 1-2/3 cups

Preparation time: 10 minutes 
Refrigerate: 2 hours

1	cup frozen shelled and blanched edamame
1	cup canned chickpeas, rinsed and drained
1	small scallion, trimmed and cut into 1-inch pieces, plus more, thinly sliced, for garnish
2	tablespoons olive oil or tahini (sesame paste)
2	tablespoons freshly squeezed lemon juice
2	tablespoons edamame cooking liquid or water
1/2	teaspoon salt
	Large pinch cayenne, or more to taste
	Sprinkle of paprika, for garnish

1.	Cook edamame according to package directions. Drain well and set aside to cool.
2.	In a food processor, combine edamame, chickpeas, scallion, olive oil, lemon juice, water, salt, and cayenne. Process until smooth, 1 to 2 minutes, scraping down sides of bowl as needed.
3.	Spoon into serving dish and garnish with sprinkling of paprika.

This recipe is taken from Eat to Beat Prostate Cancer Cookbook and appears courtesy of David Ricketts.

 
   
Make-Ahead Tip: Dip can be refrigerated for up to three days.

Variation: Edamame and Chickpea Dip with Lemon and Roasted Red Pepper. Add 1 cup drained, bottled roasted red pepper to processor in step 2. Makes 2¼ cups.

Serving Suggestions: For dipping, accompany with pita chips or a variety of cut-up vegetables such as carrots, broccoli, and green beans. Spread it on whole-grain crispy flatbread for a snack, or spread it on slices of whole-grain bread and top with lettuce and tomato for a delicious sandwich.