Edamame Hummus with Pita Crisps

Yield: 12 servings (serving size: 2 tablespoons hummus and about 6 pita crisps)

Ingredients

• 6  (6-inch) pitas, split in half horizontally
• 1 1/2  cups  frozen blanched shelled edamame (green soybeans)
• 4  teaspoons  extravirgin 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 (sesame-seed paste)
• 3  tablespoons  water
• 3  tablespoons  fresh lemon juice
• 1/2  teaspoon  paprika

Preparation

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 to 3 times or until coarsely chopped. Add the edamame, parsley, tahini, water, and juice; process 1 minute or until smooth. Spoon the hummus into a serving bowl. Drizzle with 1 teaspoon oil, and sprinkle with paprika. Serve with pita crisps.

Nutritional Information

Calories:

147 (30% from fat)

Fat:

4.9g (sat 0.6g,mono 2.2g,poly 1.9g)

Protein:

5.6g

Carbohydrate:

20.3g

Fiber:

2.2g

Cholesterol:

0.0mg

Iron:

1.5mg

Sodium:

268mg

Calcium:

48mg