Ingredients
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6 (6 inch) pita bread, split in half horizontally
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1 1/2 cups frozen blanched shelled edamame
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4 teaspoons olive oil, divided
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1/2 teaspoon salt
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1/2 teaspoon cumin
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1/4 teaspoon coriander
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2 garlic cloves, peeled
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1/2 cup fresh flat-leaf parsley
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3 tablespoons tahini
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3 tablespoons water
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3 tablespoons fresh lemon juice
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1/2 teaspoon paprika
Instructions
- 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.