Spinach and Edamame Hummas Dip Recipe (serves 10-12)
- 2 cups frozen chopped spinach
- 1 1/2 cups shelled edamame (you can buy frozen shelled edamame, defrost before using)
- 2 (12 oz.) cans chickpeas (garbanzos), drained and liquid reserved
- 2-3 cloves garlic, peeled
- 1/2 cup tahini
- 1/4 cup olive oil
- 2 tsp. fresh lemon juice
- 3/4 Tablespoon salt
- 1 tsp. crushed red pepper (optional)
- 3/4 tsp. freshly ground black pepper
- 1/4-1/2 cup reserved chickpea liquid (as needed)
1. Thaw the spinach and drain it fairly well. It doesn't need to be bone dry, but it shouldn't be TOO liquidy.
2. Place spinach, edamame beans, chickpeas, garlic, tahini, olive oil, lemon, salt, and red pepper in the bowl of your food processor. Process until creamy, thick, and well combined.
3. With processor running, add the reserved chickpea liquid slowly until your hummus reaches your desired consistency.
4. Add the black pepper. Pulse the processor to incorporate it.
5. Chill for at least an hour before serving. Better 4 hours or overnight.
*Recipe adapted from www.divinedinnerparty.com
Whole Wheat Pita Wedges
-several pita bread rounds (4 pita rounds make about 50 chips)
-olive oil spray
-Italian Seasoning herb blend
1. Preheat oven to 350'F. Cut pita bread into wedges and pull apart to a single layer (~16 wedges per pita)
2. Spread pita wedges cut side (bumpy inside side) up on a large baking sheet. Lightly spray pita triangles with olive oil spray and sprinkle lightly with seasonings.
3. Bake in 350'F oven for 7-10 minutes, flipping once halfway through until crispy and golden and perfect for dipping!