Ingredients 1 cup edamame, cooked and peeled½ cup chickpeas, cooked
4 cloves garlic
3/4 cup olive oil
Juice from 1 lemon Juice from 1 lime
2 sprigs cilantro, stems removed
4 sprigs parsley, stems removed
Instructions Sauté 2 garlic cloves in 2 tablespoons olive oil, until they are golden brown and let it sit to cool.
Mix all four garlic cloves, edamame and chickpeas in a blender.
Slowly pour in the rest of the olive oil, and add parsley, cilantro, lemon juice and lime juice.
Salt and pepper to taste.
Top with a touch of soy sauce and olive oil.
By Executive chef Johan Svensson, Riingo