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.
Cooking Light JULY 2006
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.
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