In this recipe, Littlewood uses frozen shelled edamame in place of chickpeas to prepare hummus. It is also good as a spread on flatbread for a wrap sandwich or as a dip with cut-up raw vegetables. Add extra flavor to the pita chips by lightly toasting them, then rubbing them with the cut side of a halved raw garlic clove.
1 cup frozen, shelled edamame (green soybeans)
1/4 cup water
3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 teaspoon kosher salt
1/2 teaspoon minced garlic
1/8 teaspoon hot pepper sauce
2 tablespoons chopped fresh flat-leaf parsley
6 (6-inch) pitas, cut into 8 wedges
How to Make It
Combine soybeans and 1/4 cup water in a small saucepan; bring to a boil. Reduce heat, and simmer 10 minutes. Drain.
Combine soybeans, oil, juice, salt, garlic, and hot pepper sauce in a food processor; process until smooth. Add parsley, and process until blended. Serve with pita wedges.