This recipe by the Soyfoods Council makes for a healthy, Mediterranean-inspired appetizer.

Delight your customers with this twist on a Middle Eastern classic: pita and hummus. This version is full of flavor and uses soy bean oil to give it a truly unique flavor.


6 six-inch pitas, split in half horizontally

1 ½ cups frozen blanched shelled edamame

1  tbsp soybean oil, divided

½  tsp salt

½  tsp ground cumin

¼  tsp ground coriander seeds

2  garlic cloves, peeled

½  cup fresh flat-leaf parsley leaves

3  tbsp tahini (sesame-seed paste)

3  tbsp  water

3  tbsp  fresh lemon juice

1  tsp  soybean oil

½  tsp paprika


1. Preheat oven to 350 degrees.

2. 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.

3. Prepare edamame according to package instructions, omitting salt. Place 1 tbsp oil, along with salt, cumin, coriander, and garlic in a food processor; pulse two to three 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. 

Yields 12 servings (serving size: 2 tbsp hummus and about 6 pita crisps).

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