I love to entertain, but at some point I got into a rut where every time I had people over and needed snacks and/or appetizers, hummus with veggies and pita chips from a bag appeared on the table. Yummy, but boring. So a couple of years ago when I volunteered to bring munchies to a potluck lunch, I decided I was going to find something interesting AND healthy to bring. I took a risk with two Ellie Krieger recipes and got the most amazing feedback – the group seemed genuinely impressed. The best part was, not only was this recipe healthy, but it was also incredibly easy to make – the hardest part was cooking the edamame in the microwave!
This past weekend I was having a few friends over, so I decided to dig up the hummus recipe and found that it is no longer on the Food Network website! Ack! Fortunately another blogger out there had it posted on her site, and now I’ll share it with you 🙂 I didn’t make the chips this time around, but I’m including that recipe below as well, just in case it disappears one day too! I highly recommend this winning combination when you’re entertaining or just as a healthy snack/lunch to have around for yourself – it’s really that easy!
adapted from Food Network, found reposted here
2 cups (1 10 ounce bag) shelled edamame, cooked according to package directions
1 cup silken tofu, briefly drained of excess liquid
1/2 teaspoon salt, plus more to taste
1-2 cloves garlic (original recipe calls for 3 cloves, but this was WAY to overpowering for me! I used 1 this time around and it tasted great; you could also try roasting 3 cloves for a more mellow garlic flavor)
1/4 cup olive oil
1/3 cup lemon juice, plus more, to taste
1 1/2 teaspoons cumin, plus more, for garnish
Add all ingredients to a food processor and process for 2-3 minutes, until smooth. Adjust seasonings (salt, cumin, lemon juice) as needed. Garnish with extra edamame and/or cumin if desired.
Spiced Pita Chips
adapted from Food Network
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.
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 (I have allowed for some overlapping and they still worked) and bake for about 15 minutes, tossing once, or until pita is brown and crisp. Cool completely before serving (chips will crisp up more as they cool).