Recipe by basia1
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.
Top Review by jedi master in training
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!
- 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
Directions See How It's Made
- 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.