Edamame Dip with Pita Crisps

by C&RB Staff (editor@clubandresortbusiness.com)
August 2008
 

Yield: 8 servings  

6 (6-inch) pitas, split in half horizontally, cut into triangles
1 tablespoon olive oil
1 garlic clove, minced
½ teaspoon kosher salt
1 ½ cups edamame
1 tablespoon extra-virgin olive oil, divided
½ teaspoon salt
½ teaspoon ground cumin
2 garlic cloves, peeled
½ cup parsley leaves
3 tablespoons tahini
3 tablespoons water
3 tablespoons fresh lemon juice
1 teaspoon olive oil


1.  Preheat oven to 350 degrees.

2. Arrange pita halves in a single layer on baking sheet. Add olive oil, garlic and salt, and toss well. Bake for 15 minutes or until crisp; cool completely on wire rack.

3.  Prepare edamame according to package instructions, omitting salt.  Place 1 tablespoon oil, salt, cumin, and garlic in a food processor; pulse 2 to 3 times or until coarsely chopped.  Add edamame, parsley, tahini, water, and lemon juice; process 1 minutes or until smooth.  Spoon hummus into serving bowl. Yield: 8 servings.