Edamame Hummus


  • 12oz Edamame, frozen, shelled
  • 3 Whole-wheat pocket pitas, cut into 8 triangles each
  • 2 cloves Garlic
  • 2 T Tahini
  • 3 T Lemon juice, fresh
  • 2 T The Olive Grove’s Chipotle, Garlic or other Super Premium EVOO (such as Arbequina)
  • 3/4 t Sea Salt
  • 1/2 t Ground cumin
  • 1/4 t Black pepper
  • 2 large Red bell peppers, cored, seeded, cut into 24 strips


Preheat oven to 450. Bring edamame to a boil in a medium saucepan, 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, olive 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 ready to serve. Serve with pita toasts and peppers for dipping.

Makes 8 servings