Edamame Hummus With Pita Crisps Food

EDAMAME HUMMUS

Steps:

• Cook the edamame according to package instructions. Once cooked, drain, rinse with cold water and add to a high-speed blender or food processor.
• Add the rest of the ingredients and begin mixing on low-speed. Slowly increase the speed, stopping to scrape down the sides as needed, until the hummus is smooth and completely blended.
• Enjoy right away or store in an airtight container in the fridge for up to 5 days.

AVOCADO HUMMUS WITH CRISPY PITA CHIPS

Steps:

• For the pita chips: Place an oven rack in the center of the oven and preheat to 350 degrees F.
• In a small bowl, whisk together the oil, chili powder and lime zest if using. Brush the mixture on both sides of the bread halves using a pastry brush. Sprinkle the breads with the salt and pepper. Cut each bread half into 8 wedges and place in a single layer on a baking sheet. Bake until crisp and golden, 15 to 18 minutes.
• For the hummus: Combine the beans, avocado, arugula, parsley, lemon juice, garlic, salt and pepper in the bowl of a food processor. Pulse until the mixture is coarsely chopped. Gradually add the olive oil until the mixture is creamy. Season with salt and pepper.
• Spoon the hummus into a serving bowl and serve the pita chips alongside.

EDAMAME HUMMUS WITH PITA CRISPS

Steps:

• Preheat oven to 350°F.
• Arrange pita halves in a single layer on oven rack.
• Bake at 350°F for 15 minutes or until crisp, and cool completely on a wire rack.
• Break each pita in half into about 6 chips each.
• Prepare edamame according to package directions, omitting salt.
• Place 3 tsp oil, salt, cumin, coriander, and garlic in a food processor, and pulse 2 or 3 times or until coarsely chopped.
• Add the edamame, parsley, tahini, water, and juice; process 1 minute or until smooth.
• Spoon the hummus into a serving bowl.
• Drizzle with remaining 1 tsp oil, and sprinkle with paprika.
• Serve with pita crisps.

EDAMAME HUMMUS

Steps:

• In the bowl of your food processor or high-powered blender (i.e. Vitamix or Blendtec), combine the tahini, lemon juice, olive oil, garlic and salt. Process for about 1½ minutes, pausing to scrape down the sides and base of the bowl as necessary, until the mixture is well blended.
• Add the cilantro and process for about 1 minute, pausing to scrape down the bowl as necessary, until the herbs have blended into the mixture and the mixture is nice and smooth.
• Add half of the edamame to the food processor, plus 2 tablespoons water, and process for 1 minute. Scrape down the bowl, then add the remaining edamame and process until the hummus is thick and quite smooth, about 1 to 2 minutes more. If your hummus is too thick or chunky, run the food processor while drizzling in 1 to 2 tablespoons more water, as necessary, until it reaches your desired consistency.
• Taste and blend in additional salt if the hummus doesn't taste awesome yet (I usually add another 1/4 teaspoon). Scrape the hummus into a small serving bowl. Lightly drizzle olive oil over the top and sprinkle with some additional cilantro leaves and a few sesame seeds, if desired. Leftover hummus keeps well, chilled, for 4 to 6 days.

EDAMAME HUMMUS

Steps:

• Boil the beans in salted water for 4 to 5 minutes, or microwave, covered, for 2 to 3 minutes.
• In a food processor, puree the edamame, tahini, water, lemon zest and juice, garlic, salt, cumin, and coriander until smooth. With the motor running, slowly drizzle in 2 tablespoons of the olive oil and mix until absorbed.
• Transfer to a small bowl, stir in the parsley and drizzle with remaining oil. Serve with the suggested vegetables, or refrigerate, covered, up to 1 day.

EDAMAME HUMMUS - TRIED THE REST THIS IS THE BEST

Steps:

• Boil the beans in salted water for 4 to 5 minutes, or microwave, covered, for 2 to 3 minutes.
• In a food processor, puree the edamame, tahini, water, lemon zest and juice, garlic, salt, cumin, and coriander until smooth. With the motor running, slowly drizzle in 2 tablespoons of the olive oil and mix until absorbed.
• Transfer to a small bowl, stir in the parsley and drizzle with remaining oil. Serve with the suggested vegetables, or refrigerate, covered, up to 1 day.

EDAMAME HUMMUS

Steps:

• Prepare edamame according to package directions,omitting salt. drain.
• Combine edamame, parsley, tahini, 3 tbsp water, lemon juice, garlic and salt to taste into a food processor; blend1 to 2 minutes or until smooth.
• Spoon into serving bowl.

JADE HUMMUS WITH PITA CRISPS

Steps:

• 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 serving bowl; Drizzle hummus with 1 teaspoon oil; sprinkle with paprika.