Wasabi Root & Soy Edamame Hummus

• 12 oz. Shelled edamame
• 1-15 oz. Can garbanzo beans
• 1 tablespoon Wasabi Root Sea Salt
• 1 Clove garlic, minced
• 1/4 Cup soy sauce
• 1/2 Cup plain greek yogurt

Instructions:

1. Combine beans, garlic, Wasabi Root sea salt, and soy sauce in food processor and pulse to combine.
2. Add in greek yogurt and puree until smooth.
3. If needed, drizzle 1 – 2 tablespoons olive oil in to lighten up consistency.
4. Serve with pita chips. 
5. Store in an airtight container in the refrigerator for up to two weeks.