Edamame Hummus

We love Edamame at our house, so when I saw this dip, I knew I had to try it. I am so glad we did. It is a terrific twist on Hummus-so delicious!

Edamame Hummus with Pita Crisps (from Cooking Light)

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.