For my first week of my sugar-free month I knew I was going to have to have some emergi-snacks on hand for hungry moments so I don’t cave and grab something sugary.

A protein-packed dip and veggies is one easy way to keep hunger at bay, but my hummus recipe is a two-day process, so I decided to make this easy edamame dip instead. It’s just 5 ingredients and comes together in a snap in the blender. The basil gives it a flavour reminiscent of pesto and it’s just garlickey enough.

Shelled edamame beans have 11 grams of protein and 9 grams of fibre per 1/2 cup serving- two key components to help you feeling full and satisfied.

I’ll be documenting my sugar-free month in the crumbs section all month long, so follow along with me if your curious, or maybe even try going sugar-free yourself!

Edamame- Basil Dip

makes about 2 cups

1 500 g bag of frozen edamame, thawed and drained

2 cups of basil leaves, loosely packed

2 cloves of garlic, minced

juice of 1 lemon

3/4 tsp kosher salt

3-4 tbsp olive oil

3-4 tbsp cold water

1. In a blender or food processor place the thawed edamame, basil leaves, garlic and salt. Process until edamame is broken down and mixture forms a paste.

2. While the blender/food processor is running, add the olive oil, one tablespoon at a time. Then, add the cold water to loosen the mixture. Start with 3 tablespoons of each and add more if needed until desired consistency is reached.

   *Note: Using a high-power blender will produce a much smoother consistency than the food processor in this recipe.