Edamame Hummus

Swapping chickpeas for edamame gives your go-to party dip a new flavor twist—and a festive green hue—while still packing in plenty of filling fiber and protein.
 www.self.com (http://www.self.com/fooddiet/recipes/2010/12/edamame-hummus)

Serves 8
INGREDIENTS

     1 bag (12 oz) frozen shelled edamame
     3 cups whole-wheat pocket pitas, cut into 8 triangles each
     2 clove garlic
     2 tablespoon 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

PREPARATION

1. Heat oven to 450°. 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 tbsp at a time if too thick. Cover; refrigerate until party time. Serve with pita toasts and peppers for dipping.