EDAMAME HUMMUS

Thanks for this one, Lindsey!  My daughter and I LOVE Edamame and we love Hummus, so this just makes perfect sense!!!

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 (ground sesame seed paste)
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:
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.