1 (15-ounce) can cannellini beans, drained and rinsed
1 1/2 cups shelled, cooked edamame, thawed if frozen
2 medium garlic gloves, coarsely chopped
1/4 cup water, plus more as needed
3 tablespoons freshly squeezed lemon juice (from about 2 medium lemons), plus more as needed
2 tablespoons olive oil
1 teaspoon kosher salt, plus more as needed
1/4 teaspoon toasted sesame oil
Freshly ground black pepper
2 tablespoons coarsely chopped fresh cilantro
Place the cannellini beans, edamame, garlic, water, lemon juice, olive oil, salt, and sesame seed oil in a food processor fitted with a blade attachment. Season with pepper and process until smooth, scraping down the sides of the bowl as needed. If the dip is too thick, pulse in more water, a tablespoon at a time, until the desired consistency is reached.
Transfer to a medium bowl, add the cilantro, and stir to combine. Taste and season with more salt or lemon juice as needed. Serve with Taro or Pita Chips.
Recipe shared from: http://www.chow.com/recipes/29592-white-bean-and-edamame-hummus