Edamame Hummus

mediterranean soy appetizer christmas oscars healthy christmas eve party lemon juice cumin self sugar conscious vegan vegetarian pescatarian dairy free peanut free tree nut free no sugar added kosher

Kerri Conan

Makes 8 servings

Source

Ingredients

1 bag (12 ounces) frozen shelled edamame

3 whole-wheat pocket pitas, cut into 8 triangles each

2 cloves garlic

2 tablespoons tahini

3 tablespoons fresh lemon juice

2 tablespoons olive oil

3/4 teaspoon salt

1/2 teaspoon ground cumin

1/4 teaspoon black pepper

2 large red bell peppers, cored, seeded and cut into 24 strips

Method

Heat oven to 450°F. Bring edamame to a boil in a medium saucepan with enough water to cover; cook, stirring occasionally, about 3 minutes. Drain in a colander and run under cold water. Bake pita triangles on a baking sheet until golden, 3 to 5 minutes. Pulse edamame, garlic, tahini, juice, oil, salt, cumin and pepper in a food processor until mixture is the consistency of guacamole; add water 1 tablespoon at a time if too thick. Cover; refrigerate until party time. Serve with pita toasts and peppers for dipping.