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Edamame Hummus with Pita Crisps




Source of Recipe


BL


Recipe Introduction


Edamame impart a lovely green color to this hummus. If the hummus seems too thick, add more water to reach the desired consistency.
Each serving has 4 grams of soy protein. Broken pita chips create a rustic presentation.
NUTRITIONAL INFO:
CALORIES 147 (30 percent from fat); FAT 4.9g (sat 0.6g, mono 2.2g, poly 1.9g); PROTEIN 5.6g; CARB 20.3g; FIBER 2.2g; CHOL 0mg; IRON 1.5mg; SODIUM 268mg; CALC 48mg


List of Ingredients




6 (6-inch) pitas, split in half horizontally
1 1/2 cups frozen blanched shelled edamame (green soybeans)
4 teaspoons extra virgin olive oil, divided
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
2 garlic cloves, peeled
1/2 cup fresh flat-leaf parsley leaves
3 tablespoons tahini (sesame-seed paste)
3 tablespoons water
3 tablespoons fresh lemon juice
1/2 teaspoon paprika

Recipe



1. Preheat oven to 350 degrees.

2. Arrange pita halves in a single layer on oven rack. Bake at 350 degrees for 15 minutes or until crisp, and cool completely on a wire rack. Break each pita half into about 6 chips.

3. Prepare edamame according to package directions, omitting salt. Place 1 tablespoon oil, salt, cumin, coriander, and garlic in a food processor, and pulse 2 to 3 times or until coarsely chopped. Add the edamame, parsley, tahini, water, and juice; process 1 minute or until smooth. Spoon the hummus into a serving bowl. Drizzle with 1 teaspoon oil, and sprinkle with paprika. Serve with pita crisps.