Ingredients

• 6 (6 inch) pita bread, split in half horizontally
• 1 1/2 cups frozen blanched shelled edamame
• 4 teaspoons olive oil, divided
• 1/2 teaspoon salt
• 1/2 teaspoon cumin
• 1/4 teaspoon coriander
• 2 garlic cloves, peeled
• 1/2 cup fresh flat-leaf parsley
• 3 tablespoons tahini
• 3 tablespoons water
• 3 tablespoons fresh lemon juice
• 1/2 teaspoon paprika

Instructions

1. Preheat oven to 350°F.

2. Arrange pita halves in a single layer on oven rack.

3. Bake at 350°F for 15 minutes or until crisp, and cool completely on a wire rack.

4. Break each pita in half into about 6 chips each.

5. Prepare edamame according to package directions, omitting salt.

6. Place 3 tsp oil, salt, cumin, coriander, and garlic in a food processor, and pulse 2 or 3 times or until coarsely chopped.

7. Add the edamame, parsley, tahini, water, and juice; process 1 minute or until smooth.

8. Spoon the hummus into a serving bowl.

9. Drizzle with remaining 1 tsp oil, and sprinkle with paprika.

10. Serve with pita crisps.