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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Swapping chickpeas for edamame gives your go-to party dip a new flavor twistand a festive green huewhile still packing in plenty of filling fiber and protein. Ingredients:
1 bag (12 ounces) frozen shelled edamame |
3 whole-wheat pocket pitas, cut into 8 triangles each |
2 cloves garlic |
2 tablespoons tahini |
3 tablespoons fresh lemon juice |
2 tablespoons olive oil |
3/4 teaspoon salt |
1/2 teaspoon ground cumin |
1/4 teaspoon black pepper |
2 large red bell peppers, cored, seeded and cut into 24 strips |
Directions:
1. Heat oven to 450°F. Bring edamame to a boil in a medium saucepan with enough water to cover; cook, stirring occasionally, about 3 minutes. Drain in a colander and run under cold water. Bake pita triangles on a baking sheet until golden, 3 to 5 minutes. Pulse edamame, garlic, tahini, juice, oil, salt, cumin and pepper in a food processor until mixture is the consistency of guacamole; add water 1 tablespoon at a time if too thick. Cover; refrigerate until party time. Serve with pita toasts and peppers for dipping.
2. Per serving (per 1/4 cup hummus, 3 pita triangles and 3 pepper strips): 188 calories, 8 g fat, 1 g saturated, 22 g carbohydrates, 5 g fiber, 8 g protein Nutritional analysis provided by Self
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