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| My camera did no justice to the beautiful, beautiful color of this dip - trust me! |
As you may know, I am participating in a monthly Spice Rack Challenge, hosted by Mother’s Kitchen. Her post announcing cumin as August’s spice is especially fun and interesting…. What do chickens, Ann Arbor and cumin have in common? Click here to find out!
If you are a cumin lover (like me) then you will absolutely LOVE this dip and these pita chips. Both recipes can be found on www.finecooking.com . Originally from Ellie Krieger, you know they will be excellent! We polished all this off in one day and I will definitely be making more soon.
Here’s what you need for the dip:
2 C edamame (I used fresh. You can also use frozen and cook according to package directions)
1 C silken tofu, drained
½ t salt
Black pepper to taste
1 ½ t cumin
3 cloves garlic
¼ C olive oil
1/3 C fresh lemon juice
Place everything in a food processor and blend until very smooth. (Do you know the trick of dropping the garlic cloves into the processor while it is running? The result is very finely minced garlic. No one wants to bite into a big piece of raw garlic, right?)
Here’s what you need for the chips:
6 whole wheat pita breads, cut into 6-8 wedges and split
¼ C olive oil
2 t cumin
1 t ground coriander
½ t cayenne pepper
1 t garlic powder
½ t black pepper
½ t salt
Combine the oil and spices in a bowl. Add the pita bread and use your hands to mix it well. Bake on 2 baking sheets at 375 degrees for 15 minutes. Turn the chips over after 7 minutes.
One Year Ago: Pesto (need I say more?)
