A great variation on the beloved hummus. Must have with the pita chips as the flavors were born to mingle. The pita chips cooked in my oven in 10 minutes, so you might want to periodically check that yours aren't burning. I added cilantro because... well, because I love it! Why else would I? ;o) Shamelessly stolen from The Soyfoods Council. The following is their website's nutrition information: CALORIES 147 (30%from fat); FAT 4.9 (sat 0.6g, mono 2.2g, poly1.9g); PROTEIN 5.6g; CARD 20.3g; FIBER 2.2g: CHOL 0mg; IRON 1.5mg; SODIUM 268mg; CALC 48mg
- 6 (36 inch) pita bread, split in half horizontally
- 236.59 ml frozen blanched shelled edamame
- 14.79 ml extra virgin olive oil
- 4.92 ml salt
- 4.92 ml ground cumin
- 4.92 ml ground coriander
- 2 garlic cloves, peeled
- 236.59 ml fresh flat leaf parsley
- 44.37 ml tahini (sesame-seed paste)
- 44.37 ml water
- 44.37 ml fresh lemon juice
- 4.92 ml olive oil
- 4.92 ml paprika
- 59.14 ml loosely-packed cilantro (optional)
- Preheat oven to 350 degrees.
- Arrange pita halves in a single layer on oven rack; Bake at 350 degrees for 15 minutes or until crisp; cool completely on wire rack; Break each pita half into about 6 chips.
- Prepare edamame according to package instructions, omitting salt.
- Place 1 tablespoon oil, along with salt, cumin, coriander, and garlic in a food processor; pulse 2 to 3 times or until coarsely chopped.
- Add edamame, parsley tahini, water, and lemon juice; process 1 minute or until smooth.
- Spoon hummus into serving bowl; Drizzle hummus with 1 teaspoon oil; sprinkle with paprika.