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).