Edamame Hummus 2 Recipe

  • 1 package frozen shelled edamame (12 ounce bag)
  • 3 whole wheat pita pockets, cut into 8 triangles each
  • 2 cloves garlic
  • 2 tablespoons tahini
  • 3 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 3/4 teaspoon salt
  • 1/2 teaspoon cumin
  • 1/4 teaspoon black pepper
  • 2 red bell peppers, cut into strips (may substitute any raw vegetable) (large)
Heat oven to 450°. Bake pita triangles until golden, about 3 to 5 minutes. Bring edamame to boil in saucepan, with enough water just to cover. Cook 3 minutes then drain and rinse under cold water. Put edamame, garlic, tahini, lemon juice, oil, salt, cumin and pepper into blender, blend until the consistency of guacamole (may add a tbsp or two of water if it is too thick). Refrigerate until ready to serve. Serve with pita chips and sliced vegetables.
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