Edamame Hummus with Spiced Pita Wedges

  • 2 cups edamame
  • 2 TB tahini
  • 3 TB fresh lemon juice
  • 2 cloves garlic, mashed
  • ½ tsp sea salt
  • 2 TB olive oil
  • Pita bread
  • 1 TB olive oil
  • 1 tsp ground cumin or zatar

A lovely spring green and tasty, a nice alternative to the usual chickpea hummus. Make your own pita chips or try Stacy’s Parmesan Garlic or Multigrain Pita Chips for dipping.

Cook edamame in boiling, salted water to cover, simmer for 8-10 minutes until tender. Drain and refresh under cold water to cool. Place in the bowl of a food processor or in a mixing bowl along with 1/3 cup water, tahini, lemon juice, garlic, salt, olive oil. Puree using the processor or mash by hand until ingredients are well blended and of the desired texture. Taste and adjust seasonings.

Brush pita with olive oil and sprinkle with cumin or zatar seasoning. Bake for 10 minutes in a 350°F oven until toasted. Cut into wedges and serve with edamame hummus.