Options

Format:
Include:
PRINT
Edamame Hummus with Pita Crisps

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.

Cooking Light JANUARY 2003

  • Yield: 12 servings (serving size: 2 tablespoons hummus and about 6 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

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.

Nutritional Information

Amount per serving
  • 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
advertisement

Go to full version of

Edamame Hummus with Pita Crisps recipe

advertisement