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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;

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