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.

Edamame Hummus with Spiced Pita Chips

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Servings: 12
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  • 2   cups 
    frozen shelled edamame, cooked according to package directions
  • 1   cup 
    silken tofu, drained
  • 1/2  teaspoon 
    salt, plus more to taste
    Pinch of white pepper, plus more to taste
  • 1 1/2  teaspoons 
    ground cumin, plus more for garnish
  • 3   
    cloves garlic, minced (about 1 Tbs.)
  • 1/4  cup 
    olive oil
  • 1/3  cup 
    fresh lemon juice, plus more to taste
Spiced Pita Chips:
  • 1/4  cup 
    olive oil
  • 2   teaspoons 
    ground cumin
  • 1   teaspoon 
    ground coriander
  • 1/2  teaspoon 
    cayenne pepper
  • 1   teaspoon 
    garlic powder
  • 1/2  teaspoon 
    freshly ground black pepper
  • 1/2  teaspoon 
  • 6   
    whole-wheat pita breads, cut into 8 wedges each
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.
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.

Make Ahead: The chips will keep in an airtight container at room temperature for about 3 days.
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