Jade Hummus with Pita Crisps

  • 6 (6-inch) pitas, split in half horizontally
  • 1 ½ cups frozen blanched shelled edamame
  • 1 T. soybean oil, divided
  • ½ tsp. salt
  • ½ tsp. ground cumin
  • ¼ tsp. ground coriander seeds
  • 2 garlic cloves, peeled
  • ½ cup fresh flat-leaf parsley leaves
  • 3 T. tahini (sesame-seed paste)
  • 3 T. water
  • 3 T. fresh lemon juice
  • 1 tsp. soybean oil
  • ½ tsp. paprika

Preheat oven to 350° F.

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 minutes or until smooth. Spoon hummus into serving bowl. Drizzle hummus with 1 teaspoon oil; sprinkle with paprika.

  • Yields: 12 servings (serving size: 2 tablespoons hummus and about 6 pita crisps.)
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