Edamame Hummus with Pita Crisps

Try this appetizer as a surprise twist on regular hummus!

Cut 3 (6-inch) pitas in half, and place the halves directly on the oven rack; bake at 350 degrees for 15 minutes.

Cool the pitas completely on a wire rack, then break each into 6, roughly equal-sized chips - the slight unevenness makes for a nice rustic feel to the appetizer.

Meanwhile, cook 3/4 cup frozen shelled edamame according to package directions; drain and set aside.

Place 1 and 1/2 teaspoons olive oil, 1/4 tsp. salt, 1/4 tsp. ground cumin, 1/8 tsp. ground coriander, and 1 peeled garlic clove in a food processor; pulse about 3 times. Add the cooked edamame, 1/4 cup flat-leaf parsley (I chopped my parsley ahead of time without thinking, but it occurs to me that I needn't have, since it's going in the food processor anyway!), 1 and 1/2 tablespoons tahini, 1 and 1/2 tablespoons water, and 1 and 1/2 tablespoons lemon juice; process until smooth (about 1 minute).

Transfer the hummus to a serving bowl. Drizzle it with an additional 1/2 tsp. olive oil and sprinkle with 1/4 tsp. paprika.

2 tablespoons dip plus 6 of the pita crisps make an appetizer nosh of 150 calories - the recipe amounts above make enough for 6 servings, but you can double the quantities easily!

Cost:
pitas $1.99
frozen edamame $3.49