Edamame Hummus with 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

1. Preheat oven to 350°.
2. 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.
3. 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.