Edamame Hummus with Spiced Pita Chips
Recipe from
Fine Cooking Books
This fresh green, creamy dip has all the classic hummus flavors of garlic, cumin, and lemon. But it is light on the cumin and garlic in favor of a big citrus punch. Its mellow, bright flavor and smooth texture make it the perfect companion to the bold spicy shards of pita.
Servings:
Serves twelve
Ingredients
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2 cupsfrozen shelled edamame, cooked according to package directionssee savings
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1 cupsilken tofu, drainedsee savings
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1/2 teaspoonsalt, plus more to tastesee savings
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Pinch of white pepper, plus more to tastesee savings
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1-1/2 teaspoonsground cumin, plus more for garnishsee savings
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3 clovesgarlic, minced (about 1 Tbs.)see savings
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1/4 cupolive oilsee savings
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1/3 cupfresh lemon juice, plus more to tastesee savings
Spiced Pita Chips
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1/4 cupolive oilsee savings
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2 teaspoonground cuminsee savings
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1 teaspoonground coriandersee savings
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1/2 teaspooncayenne peppersee savings
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1 teaspoongarlic powdersee savings
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1/2 teaspoonfreshly ground black peppersee savings
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1/2 teaspoonsaltsee savings
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6whole-wheat pita breads, cut into 8 wedges eachsee savings
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Directions
1.
Set 1 tablespoon of the edamame aside for a garnish. Place the rest, along with the tofu, salt, pepper, cumin, garlic, oil and lemon juice, in a food processor and process until very smooth, about 2 minutes. Taste and adjust the seasoning with more salt, pepper, or lemon juice, if desired.
2.
Transfer the hummus to a serving bowl and garnish with the reserved edamame and a sprinkle of cumin. Serve with the spiced pita chips.
Spiced Pita Chips
Heat the oven to 375 degrees F.
Combine the oil and spices in a large bowl. Add the pita wedges and toss to coat. Spread the wedges in a single layer on two baking sheets and bake, tossing once, until the pitas are brown and crisp, about 15 minutes. Let cool completely before serving.
Tip
Make Ahead: The chips will keep in an airtight container at room temperature for about 3 days.
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