| | Directions | | Heat oven to 450°. Bake pita triangles until golden, about 3 to 5 minutes. Bring edamame to boil in saucepan, with enough water just to cover. Cook 3 minutes then drain and rinse under cold water. Put edamame, garlic, tahini, lemon juice, oil, salt, cumin and pepper into blender, blend until the consistency of guacamole (may add a tbsp or two of water if it is too thick). Refrigerate until ready to serve. Serve with pita chips and sliced vegetables. |
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| Ingredients | | - |  | 1 package frozen shelled edamame (12 ounce bag) |
| - | | 3 whole wheat pita pockets, cut into 8 triangles each |
| - | | 2 cloves garlic |
| - | | 2 tablespoons tahini |
| - | | 3 tablespoons lemon juice |
| - | | 2 tablespoons olive oil |
| - | | 3/4 teaspoon salt |
| - | | 1/2 teaspoon cumin |
| - | | 1/4 teaspoon black pepper |
| - | | 2 red bell peppers, cut into strips (may substitute any raw vegetable) (large) |
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