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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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In this recipe, Littlewood uses frozen shelled edamame in place of chickpeas to prepare hummus. It is also good as a spread on flatbread for a wrap sandwich or as a dip with cut-up raw vegetables. Add extra flavor to the pita chips by lightly toasting them, then rubbing them with the cut side of a halved raw garlic clove. Ingredients:
1 cup frozen, shelled edamame (green soybeans) |
1/4 cup water |
3 tablespoons olive oil |
2 tablespoons fresh lemon juice |
1 teaspoon kosher salt |
1/2 teaspoon minced garlic |
1/8 teaspoon hot pepper sauce |
2 tablespoons chopped fresh flat-leaf parsley |
6 (6-inch) pitas, cut into 8 wedges |
Directions:
1. Combine soybeans and 1/4 cup water in a small saucepan; bring to a boil. Reduce heat, and simmer 10 minutes. Drain.
2. Combine soybeans, oil, juice, salt, garlic, and hot pepper sauce in a food processor; process until smooth. Add parsley, and process until blended. Serve with pita wedges.
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