Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
If the hummus seems too thick, add more water to reach the desired consistency. Each serving has 4 grams of soy protein. Broken pits chips create a rustic presentation.
Ingredients[]
- 6 (6-inch) pitas, split in half horizontally
- 1 1/2 cups frozen blanched shelled edamame
- 4 teaspoons extra virgin olive oil, divided
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 2 garlic cloves, peeled
- 1/2 cup fresh flat-leaf parsley leaves
- 3 tablespoons tahini
- 3 tablespoons water
- 3 tablespoons fresh lemon juice
- 1/2 teaspoon paprika
Directions[]
- Preheat oven to 350°.
- Arrange pita halves in a single layer on oven rack.
- Bake at 350° for 15 minutes or until crisp, and cool completely on a wire rack.
- Break each pita half into about 6 chips.
- Prepare edamame according to package directions, omitting salt.
- Place 1 tablespoon oil, salt, cumin, coriander, and garlic in a food processor, and pulse 2 or 3 times or until coarsely chopped.
- Add edamame, parsley, tahini, water, and juice; process 1 minute or until smooth.
- Spoon hummus into a serving bowl.
- Drizzle with 1 teaspoon oil, and sprinkle with paprika.
- Serve with pita crisps.
Yield: 12 servings (serving size: 2 tablespoons hummus and about 6 pita crisps)