1
tablespoon olive oil
1 garlic clove, minced
1/2 teaspoon kosher salt
6 pitas, split in half horizontally, cut into triangles
1 1/2 cups edamame
1 tablespoon extra-virgin olive oil, divided
1/2 teaspoon salt
1/2 teaspoon ground cumin
2 garlic cloves, peeled
1/2 cup parsley leaves
3 tablespoons tahini
3 tablespoons water
3 tablespoons fresh lemon juice
Preheat oven to 350 degrees. In a medium
mixing bowl, add olive oil, garlic and salt, mix well. Add pita and
toss well. Arrange pita halves in a single layer on baking sheet. Bake
for 15 minutes or until crisp; cool completely on wire rack. Cook edamame
according to package instructions, omitting salt. Place 1 tablespoon
oil, salt, cumin, 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. Serve with pita crisps.
Calories 220 (28% from fat); Fat 6.8 g (sat 0.8
g. poly 1.7 g);
Protein 9.3 g; Carbohydrate 30 g, Fiber 1.8g; Cholesterol
0 mg, Iron 2 mg;
Sodium 417 mg; Calcium 84 mg
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Edamame
Dip with Pita Crisps