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.
Edamame Hummus with Pita Crisps
Crisp pita chips serve as the perfect vehicle for this delicious appetizer recipe. Hummus is easy to make at home and, once you have the basic recipe down, you can easily customize it to your tastes.
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- Calories: 147
- Calories from fat: 30%
- Fat: 4.9g
- Saturated fat: 0.6g
- Monounsaturated fat: 2.2g
- Polyunsaturated fat: 1.9g
- Protein: 5.6g
- Carbohydrate: 20.3g
- Fiber: 2.2g
- Cholesterol: 0.0mg
- Iron: 1.5mg
- Sodium: 268mg
- Calcium: 48mg
- 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
- 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.
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