Ingredients

6 (6 inch) pita bread, split in half horizontally

1 cup frozen blanched shelled edamame

1 tablespoon extra-virgin olive oil

1 teaspoon salt

1 teaspoon ground cumin

1 teaspoon ground coriander

2 garlic cloves, peeled

1 cup fresh flat leaf parsley

3 tablespoons tahini (sesame-seed paste)

3 tablespoons water

3 tablespoons fresh lemon juice

1 teaspoon olive oil

1 teaspoon paprika

1/4 cup loosely-packed cilantro (optional)

Preparation

  1. Preheat oven to 350 degrees.
  2. Arrange pita halves in a single layer on oven rack; Bake at 350 degrees for 10-15 minutes or until crisp; cool completely on wire rack; Break each pita half into about 6 chips.
  3. Prepare edamame according to package instructions, omitting salt.
  4. Place 1 tablespoon oil, along with salt, cumin, coriander, and garlic in a food processor; pulse 2 to 3 times or until coarsely chopped.
  5. Add edamame, parsley tahini, water, and lemon juice; process 1 minute or until smooth.
  6. Spoon hummus into serving bowl; Drizzle hummus with 1 teaspoon oil; sprinkle with paprika.