Ingredients:
6 (6 inch) pita bread, split in half horizontally
1 1/2 cups frozen blanched shelled edamame
4 teaspoons olive oil, divided
1/2 teaspoon salt
1/2 teaspoon cumin
1/4 teaspoon coriander
2 garlic cloves, peeled
1/2 cup fresh flat-leaf parsley
3 tablespoons tahini
3 tablespoons water
3 tablespoons fresh lemon juice
1/2 teaspoon paprika
Directions:
Preheat oven to 350 F.
Arrange pita halves in a single layer on oven rack.
Bake at 350 F for 15 minutes or until crisp, and cool completely on a wire rack.
Break each pita in half into about 6 chips each.
Prepare edamame according to package directions, omitting salt.
Place 3 tsp oil, salt, cumin, coriander, and garlic in a food processor, and pulse 2 or 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 remaining 1 tsp oil, and sprinkle with paprika.
Serve with pita crisps.
Servings: 12
Time preparation: 2 min.
Time total: 12 min.