Edamame Dip with Pita Crisps
Ingredients 6 (6-inch) pitas, split in half horizontally, cut into triangles1 tablespoon olive oil
1 garlic clove, minced
½ teaspoon kosher salt
1 ½ cups edamame
1 tablespoon extra-virgin olive oil, divided
½ teaspoon salt
½ teaspoon ground cumin
2 garlic cloves, peeled
½ cup parsley leaves
3 tablespoons tahini
3 tablespoons water
3 tablespoons fresh lemon juice1 teaspoon olive oil
Instructions Preheat oven to 350 degrees.
Arrange pita halves in a single layer on baking sheet.
Add olive oil, garlic and salt, and toss well.
Bake for 15 minutes or until crisp; cool completely on wire rack.
Prepare 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 minutes or until smooth. Spoon hummus into serving bowl.
Notes Yield: 8 servings
CALORIES 220 (28% from fat); FAT 6.8g (sat 0.8g, mono 2.9g, poly 1.7g); PROTEIN 9.3g; CARBOHYDRATE 30g; FIBER 1.8g; CHOLESTEROL 0mg; IRON 2mg; SODIUM 417mg; CALCIUM 84mg;