Yield
12 servings (serving size: about 1 1/2 tablespoons hummus and 4 pita wedges)

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.

How to Make It

Step 1

Combine soybeans and 1/4 cup water in a small saucepan; bring to a boil. Reduce heat, and simmer 10 minutes. Drain.

Step 2

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.

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