Spicy Edamame Hummus
By: Amie Valpone
Published: Monday, May 2, 2011 - 10:49am

Ingredients




1 1/2 cups frozen shelled edamame cooked
1 cup navy beans, drained and washed
1 cup fresh baby spinach
1 ripe avocado
1/2 cup red onion
1/4 cup fresh cilantro
1/4 cup white balsamic vinegar
2 tablespoons extra virgin olive oil
2 cloves of garlic
1/2 teaspoon sea salt
1/4 teaspoon chili powder

Preparation

1 Combine all ingredients in a food processor; pulse until smooth. 2 Transfer to serving bowls; serve with gluten-free crackers and crudites.