Edamame Hummus With Pita Crisps

== Description ==
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
If the hummus seems too thick, add more water to reach the desired consistency. Each serving has 4 grams of soy protein. Broken pits chips create a rustic presentation.
== Ingredients ==
* 6 (6-inch) pitas, split in half horizontally
* 1 1/2 cups frozen blanched shelled edamame
* 4 teaspoons extra virgin olive oil, divided
* 1/2 teaspoon salt
* 1/2 teaspoon ground cumin
* 1/4 teaspoon ground coriander
* 2 garlic cloves, peeled
* 1/2 cup fresh flat-leaf parsley leaves
* 3 tablespoons tahini
* 3 tablespoons water
* 3 tablespoons fresh lemon juice
* 1/2 teaspoon paprika
== Directions ==
# Preheat oven to 350°.
# Arrange pita halves in a single layer on oven rack.
# Bake at 350° for 15 minutes or until crisp, and cool completely on a wire rack.
# Break each pita half into about 6 chips.
# Prepare edamame according to package directions, omitting salt.
# Place 1 tablespoon oil, salt, cumin, coriander, and garlic in a food processor, and pulse 2 or 3 times or until coarsely chopped.
# Add edamame, parsley, tahini, water, and juice; process 1 minute or until smooth.
# Spoon hummus into a serving bowl.
# Drizzle with 1 teaspoon oil, and sprinkle with paprika.
# Serve with pita crisps.
Yield: 12 servings (serving size: 2 tablespoons hummus and about 6 pita crisps)
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