Edamame Dip with Pita Crisps
- Yield 8 servings
Edamame stands in perfectly for garbanzo beans in this dip reminiscent of hummus.
Karry Hosford
Ingredients
- Pita Crisps:
- 1 tablespoon extra-virgin olive oil
- 1 garlic clove, minced
- 1/2 teaspoon coarse salt
- 6 (6-inch) pitas, split in half horizontally and cut into triangles
- Dip:
- 1 1/2 cups edamame
- 1 tablespoon extra-virgin olive oil
- 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
Instructions
- Preheat oven to 350F.
- To prepare crisps, combine oil, garlic and salt in a large bowl. Add pita triangles and toss well. Arrange pita triangles in a single layer on a baking sheet. Bake 15 minutes or until crisp. Let cool completely on wire rack.
- To prepare dip, cook edamame according to package instructions, omitting salt. Place oil, salt, cumin, and garlic cloves in a food processor. Pulse 2 to 3 times or until garlic is coarsely chopped. Add edamame, parsley, tahini, water and lemon juice. Process 1 minute or until smooth. Spoon mixture into serving bowl. Serve with pita crisps.
Adapted from Simply Soy, published by The Soyfoods Council.
