Jade Hummus with Pita Crisps

Jade Hummus with Pita Crisps

Servings: 12


  • 6 pitas (6-inch), split in half horizontally
  • 1 ½ cups frozen blanched shelled edamame
  • 1 tablespoon soybean oil, divided
  • ½ teaspoon salt
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground coriander seeds
  • 2 garlic cloves, peeled
  • ½ cup fresh flat-leaf parsley leaves
  • 3 tablespoons tahini (sesame-seed paste)
  • 3 tablespoons water
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon soybean oil
  • ½ teaspoon paprika

Preheat oven to 350 degrees.

Arrange pita halves in a single layer on oven rack. Bake at 350 degrees for 15 minutes or until crisp; cool completely on wire rack. Break each pita half into about 6 chips.

Prepare edamame according to package instructions, omitting salt. Place 1 tablespoon oil, along with salt, cumin, coriander, 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. Spoon hummus into a serving bowl. Drizzle hummus with 1 teaspoon oil; sprinkle with paprika.


Calories 147 (30% from fat); 4.9g fat (sat 0.6g, mono 2.2g, poly1.9g); 5.6g protein; 20.3g carbohydrates; 2.2g fiber: 0mg cholesterol; 1.5mg iron; 268mg sodium; 48mg calcium.