You are here: Home » Recipes » Edamame Dip with Pita Crisps Edamame Dip with Pita Crisps Recipe by The Soyfoods Council Yield 8 servings Edamame stands in perfectly for garbanzo beans in this dip reminiscent of hummus. Karry Hosford PrintEmail Ingredients Pita Crisps:1 tablespoon extra-virgin olive oil1 garlic clove, minced1/2 teaspoon coarse salt6 (6-inch) pitas, split in half horizontally and cut into trianglesDip:1 1/2 cups edamame1 tablespoon extra-virgin olive oil1/2 teaspoon salt1/2 teaspoon ground cumin2 garlic cloves, peeled1/2 cup parsley leaves3 tablespoons tahini3 tablespoons water3 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. Recipe from Simply Soy, courtesy of The Soyfoods Council.