Prep 2 mins
Cook 10 mins
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.
- 6 (36 inch) pita bread, split in half horizontally
- 354.88 ml frozen blanched shelled edamame
- 19.71 ml olive oil, divided
- 2.46 ml salt
- 2.46 ml cumin
- 1.23 ml coriander
- 2 garlic cloves, peeled
- 118.29 ml fresh flat-leaf parsley
- 44.37 ml tahini
- 44.37 ml water
- 44.37 ml fresh lemon juice
- 2.46 ml paprika
- Preheat oven to 350°F.
- Arrange pita halves in a single layer on oven rack.
- Bake at 350°F for 15 minutes or until crisp, and cool completely on a wire rack.
- Break each pita in half into about 6 chips each.
- Prepare edamame according to package directions, omitting salt.
- Place 3 tsp oil, salt, cumin, coriander, and garlic in a food processor, and pulse 2 or 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 remaining 1 tsp oil, and sprinkle with paprika.
- Serve with pita crisps.
Although this is a tasty snack, I think that I prefer hummus with chick peas instead. Thanks for the recipe though! It is nice to know that there are alternatives out there!
I have some good news and some bad news to tell you about this recipe. The good new is that it's better than fantastic! You can even serve this to people who have an uninformed notion of Edamame being nasty, and I guarantee that they will scoop up this stuff and smile while eating it. The bad news is that now everyone who tries this version of hummus will have to throw away their old recipes. Good bye chick peas...hello edamame! The pita crisps even turned out perfectly and were certainly the right dip chip. Basia1...we are in love with this recipe...and I hope that more people will try this wonderful version of the classic hummus. Thanks for posting!!!!!