Edamame Hummus

• 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

1. Heat oven to 450u0b0F. 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.

edamame, pitas, garlic, tahini, lemon juice, olive oil, salt, ground cumin, black pepper, red bell peppers

Taken from www.epicurious.com/recipes/food/views/edamame-hummus-362751 (may not work)