By Ilean Almaguer
• 2 cups shelled edamame
• ¾ cup chickpeas, drained and rinsed
• 1 clove garlic or garlic powder
• ½ cup fresh basil, plus more for garnish
• ¼ cup lemon juice
• ½ teaspoon sea salt
• freshly cracked pepper
• ⅓ cup extra virgin olive oil