Edamame Dip with Pita Crisps
Makes 8 servings
Edamame stands in perfectly for garbanzo beans in this dp reminiscent
of hummus dip. With its brilliant green color, it makes a beautiful addition
to a party buffet.
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