CW Florida Quarantine Cookbook

Gabrielle Card | Miami Edamame Hummus with Togarashi Pita Chips

Prep Time: 15 Min. | Cook Time: 15 Min. | Makes 4-6 servings

Ingredients

For the Togarashi Pita Chips 2 pitas ¼ cup olive oil 1 teaspoon togarashi ½ teaspoon fine sea salt, plus more for seasoning

For the Edamame Hummus 12 ounces frozen shelled edamame 1/3 cup pure tahini paste ¼ cup olive oil ¼ cup freshly squeezed lemon juice 2 cloves garlic, smashed 1 teaspoon kosher salt, plus more to taste Togarashi (or chili flakes), for garnish Fort the Edamame Hummus Preheat the oven to 350°F. Split each pita Bring a large pot of salted water to a boil. Add the edamame and cook according to package directions; drain, reserving ¼ cup of the cooking water. Reserve 2 tablespoons of the edamame, then add the rest to a food processor along with the reserved cooking water, tahini paste, olive oil, lemon juice, garlic, and salt. Process until smooth, about 30 seconds. Season with more salt to taste and sprinkle with togarashi and reserved cooked edamame. Serve with togarashi pita chips.

Preparation

Fort the Togarashi Pita Chips Preheat the oven to 350°F. Split each pita in half horizontally into 2 rounds, then stack and cut those four rounds into 8 triangles (you should get 32 pieces total). Whisk the olive oil, togarashi, and salt in a large bowl, then add the pita chips and toss to coat. Arrange the pita chips on 2 rimmed baking sheets and bake, stirring once midway through, until the chips are crisped and golden, 11 to 13 minutes. Season with more salt to taste.