Wednesday, June 30, 2010

Spiced Pita Chips and Edamame Hummus

Recipe from The Food You Crave by Ellie Krieger
Husband-Tested in Alice’s Kitchen

If you’re looking for a healthy and satisfying snack, these two recipes will fill the bill. Let’s begin with the Pita Chips. These can be made in advance and taken to work, on a picnic or for a pitch-in dinner. The spices and salt can be adjusted to suit your taste. Store them in an air tight container for up to three days. Eat them plain or dipped in your favorite dip. The Edamame Hummus is a cinch to make and also can be made in advance. Not only can it be used as a dip for your favorite chip or cracker, but you can use it as a spread for a delicious sandwich wrap. (Besides using it as a dip, we tried it in a wrap with brown rice, black beans, and tomatoes on a whole wheat tortilla for a quick lunch.) You can adjust the garlic and lemon juice to your liking. You can find Edamame in the freezer section of Lost River Market & Deli. Buy the spices from the great bulk spice section at the store!

Spiced Pita Chips
2 tablespoons olive oil
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/4 teaspoon fresh ground black pepper
1/4 teaspoon salt
3 whole-wheat pitas, cut into 1/8's
Preheat oven to 350 degrees F.
Combine olive oil and all spices in a large bowl. Add pita wedges and toss to coat, Spread in 1 layer on a baking sheet and bake for about 15 minutes or more, tossing once, or until pita is brown and crisp. Cool completely before serving.
Nutritional Information: Serving size: 4 wedges; Per Serving: Calories: 105; Total fat: 6g; Protein: 2g; Carb: 13g; Fiber: 2g; Chol: 0mg; Sodium: 218mg

Edamame Hummus
2 cups frozen shelled Edamame, cooked according to package directions
1 cup silken tofu, drained
1/2 teaspoon Kosher salt
Pinch of freshly ground pepper
1 1/2 teaspoons ground cumin
3 cloves garlic, minced (Use less if you prefer)
1/4 cup olive oil
1/4 to 1/3 cup fresh lemon juice
Set 1 tablespoon of the edamame aside for a garnish. Place the rest, along with the tofu, salt, pepper, cumin, garlic, oil, and lemon juice, in a food processor and process until very smooth, about 2 minutes.
Taste and adjust the seasoning with more salt, pepper, and lemon juice, if desired. At this point, you can refrigerate the hummus in an airtight container for up to 3 days. Transfer the hummus to a serving bowl and garnish with the reserved edamame and a sprinkle of cumin. Serve with the spiced pita chips.
Nutritional Information: Makes 3 cups. Serving size: 1/4 cup hummus plus 4 pita chips.
Per Serving: Calories: 195; Total fat: 12g; Protein: 6g; Carb: 18g; Fiber: 3.5g; Chol: 0mg; Sodium: 326mg; Good source of: fiber, protein, selenium

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