Edamame hummus with pita crisps recipe
This hummus features green soybeans, called edamame, instead of the traditional chickpeas. It also contains tahini, a paste of ground sesame seeds, similar in texture to peanut butter. Sesame seeds are a great source of manganese and copper, and a good source of magnesium, as well as sterols – plant compounds that help lower cholesterol
Serves 8
Prep • 15 minutes
Cook • 10 minutes
Ingredients for edamame hummus
4 pita (20 cm in diameter), halved crosswise
olive oil cooking spray
olive oil cooking spray
1⁄2 teaspoon ground cumin
cups (120 g) fresh or frozen shelled edamame (available at Asian food stores)
1⁄4 cup (65 g) tahini
3 tablespoons lemon juice
2 cloves garlic, crushed
2 tablespoons extra virgin olive oil
Preparation for edamame hummus
1. Preheat the oven to 180°C. Place the pita halves on a cutting board and lightly coat with cooking spray. Sprinkle with the cumin and cut each half into eight wedges. Place on a baking tray and bake, until lightly browned, about 10 minutes. Transfer to a wire rack and allow to cool.
2. Meanwhile, place the edamame in a medium saucepan, add water to cover and bring to the boil over medium–high heat. Cook, until tender, about 10 minutes. Drain and rinse under cold water. Allow to cool slightly.
3. In a food processor, blend 1⁄3 cup water, the edamame, tahini, lemon juice and garlic, until smooth. With the motor running, gradually add the oil and blend, until combined. Serve with pita crisps.
Nutritional information - 1077 kilojoules, 8 g protein, 30 g carbohydrates, 2 g fibre, 10 g total fat, 1 g saturated fat, 0 mg cholesterol, 275 mg sodium
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