By Bianca Tamburello, Dietetics Student, Sargent College

At the most recent SC KJ Test Kitchen, we made our own Edamame Hummus along with Spicy Roasted Chickpeas and Home-made Pita Chips. Hummus and pita bread is one of my favorite healthy snacks. I always keep some in my microfridge at school and also at home. I’ll often smear some hummus on a slice of pita for a quick to-go snack or store it in a small container to throw in my bag.

The edamame hummus was a nice change from the more common chickpea hummus. Although this delicious snack combination has three parts, each step is quite easy!

Spicy Roasted Chickpeas

We simply strained the chickpeas, tossed them with olive oil and roasted them in the oven. After they cooled, we seasoned them to our liking with salt, pepper and cumin.

Edamame Hummus

We blended the edamame, tofu, garlic, olive oil and lemon juice in the food processor until smooth. Again, we seasoned to taste.

Spiced Pita Chips

First, we prepared vinaigrette of olive oil, cumin, coriander, pepper and salt. Then, we cut the pita bread into smaller chip-size pieces and tossed them in the vinaigrette. Next, we spread them onto a pan and toasted them in the oven.

The toasty seasoned pita chips were seasoned to perfection and were wonderful for scooping the edamame hummus and piling a few roasted chickpeas on top.

My favorite part of this snack trio is the edamame hummus. The blended silken tofu and edamame loads this hummus with protein that will keep you fuller longer.

The edamame hummus had a smooth thick texture similar to the consistency of a dip rather than the texture of chickpea hummus. The pita and hummus was a wonderful combination but I am also excited to make my own batch to pair with carrots and celery!

Snack Night: Spicy Roasted Chickpeas, Edamame Hummus, and Home-made Pita Chips

Spicy Roasted Chickpeas:

15-ounce chickpeas, canned
1 tbsp olive oil
1 tbsp chunky sea salt
2 tsp garam masala spice (or similar spice)

Directions:

1.Heat the oven to 400 degrees F.

2.Pour the chickpeas into a colander and drain and rinse well under running water.

3.Toss the chickpeas with olive oil and spread on a large cookie sheet.

4.Roast for 30-40 minutes or until brown and crispy.

5.Be sure to turn and stir every ten minutes so they do not burn

Edamame Hummus:

2 cups shelled edamame, cooked (frozen or fresh)
1 cup silken tofu, drained
½ teaspoon salt, adjust to taste
Pinch of white pepper, adjust to taste
1 ½ teaspoons ground cumin
3 cloves garlic, minced (about 1 tbsp)
¼ cup olive oil
1/3 cup fresh lemon juice

Directions:

1. Set 1 Tbs of the edamame aside for garnish.

2. Place the rest of the edamame along with the tofu, salt, pepper, cumin, garlic, oil, and lemon juice, in a food processor and process until very smooth, about 2 minutes.

3. Add salt and pepper to taste.

Refrigerate and serve with spiced pita chips. Garnish with reserved edamame and a sprinkle of cumin.

Spiced Pita Chips:

1/4 cup olive oil
2 tsp ground cumin
1 tsp ground coriander
1/2 tsp cayenne pepper
1 tsp garlic powder
1/2 tsp freshly ground black pepper
1/2 tsp salt
6 whole wheat pita breads, but into 8 wedges each

Directions:

1. Preheat oven to 375 degrees.

2. Combine the oil and spices in a large bowl.

3. Add the pita wedges and toss to coat

4. Spread the wedges in a single layer on two baking sheets and bake, tossing once until the pitas are brown and crisp, about 15 minutes. Let cool completely before serving.