Edamame Hummus with Spiced Pita Chips
From: Fine Cooking BooksThis 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.
Ingredients
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 teaspoon 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 salt
6 whole-wheat pita breads, cut into 8 wedges each
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.
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.
Make Ahead: The chips will keep in an airtight container at room temperature for about 3 days.
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