Edamame dip with pita crisps

Another Super Bowl party favorite. This recipe was found in our local paper several years ago, and I've held onto it in hopes of making it one day. I love edamame but haven't had it as a dip before. Since I was trying to be a little more healthy in my party treats, this seemed like a great option. The pita crisps would have been best to serve this with, but I simply ran out of time. Instead I served it with whole wheat crackers and pita bread — still very tasty options, but next time I'm making the pita crisps. 


Edamame Dip with Pita Crisps
Source: The Soyfoods Council
INGREDIENTS
2 tbsp. olive oil, divided
1 garlic clove, minced
1/2 tsp. kosher salt
6 pitas, split in half horizontally, cut into triangles

1 1/2 cups edamame

1/2 tsp. ground cumin

2 garlic cloves, peeled

1/2 cup parsley leaves

3 tbsp. tahini

3 tbsp. water

3 tbsp. fresh lemon juice

DIRECTIONS

Preheat oven to 350˚. In a medium mixing bowl, add 1 tbsp. olive oil, garlic and salt; mix well. Add pita and toss well. Arrange pita halves in a single layer on baking sheet. Bake for 15 minutes or until crisp; cool completely on a wire rack. Cook edamame according to package instructions, omitting salt. Place 1 tbsp. 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 minute or until smooth. Serve with pita crisps.