Edamame Dip with Pita Crisps

6 pitas (6-inch size), split in half horizontally, cut into triangles

1 tablespoon olive oil

1 garlic clove, minced

½ teaspoon kosher salt

1½ cups shelled edamame

1 tablespoon extra-virgin olive oil, divided

½ teaspoon salt

½ teaspoon ground cumin

2 garlic cloves, peeled

½ cup parsley leaves

3 tablespoons tahini

3 tablespoons water

3 tablespoons fresh lemon juice

1 teaspoon olive oil

Heat oven to 350 degrees.

Arrange pita halves in a single layer on baking sheet. Add olive oil, garlic and salt, and toss well. Bake for 15 minutes or until crisp; cool completely on wire rack.

Prepare edamame according to package instructions, omitting salt. Place 1 tablespoon oil, salt, cumin, and garlic in a food processor; pulse 2 to 3 times or until coarsely chopped. Add edamame, parsley, tahini, water, and lemon juice; process 1 minutes or until smooth. Spoon dip into serving bowl.

Serves eight.

The Soy Foods Council