Edamame Hummus With Pita Crisps |
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Prep Time: 2 Minutes Cook Time: 10 Minutes |
Ready In: 12 Minutes Servings: 12 |
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From Cooking Light. Made for the super bowl party and it was a big hit with those that like edamame. It's green when it's done, and a bit thick. Next time, I will thin it a bit more with a bit more water. Delicious with chips too. Ingredients:
6 (6 inch) pita bread, split in half horizontally |
1 1/2 cups frozen blanched shelled edamame |
4 teaspoons olive oil, divided |
1/2 teaspoon salt |
1/2 teaspoon cumin |
1/4 teaspoon coriander |
2 garlic cloves, peeled |
1/2 cup fresh flat-leaf parsley |
3 tablespoons tahini |
3 tablespoons water |
3 tablespoons fresh lemon juice |
1/2 teaspoon paprika |
Directions:
1. Preheat oven to 350°F.
2. Arrange pita halves in a single layer on oven rack.
3. Bake at 350°F for 15 minutes or until crisp, and cool completely on a wire rack.
4. Break each pita in half into about 6 chips each.
5. Prepare edamame according to package directions, omitting salt.
6. Place 3 tsp oil, salt, cumin, coriander, and garlic in a food processor, and pulse 2 or 3 times or until coarsely chopped.
7. Add the edamame, parsley, tahini, water, and juice; process 1 minute or until smooth.
8. Spoon the hummus into a serving bowl.
9. Drizzle with remaining 1 tsp oil, and sprinkle with paprika.
10. Serve with pita crisps.
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