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.
First time making this recipe was the night before the super bowl. I substituted cilantro for parsley (due to fridge inventory) and omitted coriander to avoid duplicity in the herb. Otherwise it turned out perfect. The garlic is strong, for those who don't care for a strong garlic flavor cut it in half.
Made this for a party and served with cucumber slices and sesame crackers. Strong garlic flavor, but we love garlic! This has a grainy texture, so don't expect a smooth hummus-style dip. I did need to add a bit more water and lemon juice, as my tahini was rather thick.
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