Edamame Hummus with Pita Crisps

Bring the colours of Plascon’s Savannah Spring to your picnic with this delicious, fresh recipe!

Recipe by: Thando Manyoni
Serves: 2-4
Time: 30 minutes


  • 2 cups edamame beans
  • 1/3 cup water
  • ¼ cup tahini
  • 2 tbsp olive oil
  • 1 tsp sesame oil
  • Juice of 1 lemon
  • 2 garlic cloves
  • ½ tsp cumin
  • Handful coriander
  • Salt
  • Pepper
  • 2 pita breads
  • ¼ cup olive oil
  • 1 tsp dried basil
  • 1 tsp oregano
  • 1 tsp garlic powder
  • Salt
  • Pepper

How To Make 

  1. Preheat the oven to 190C
  2. To a food processor, add the edamame beans, water, tahini, olive oil, sesame oil and puree for 2 minutes. Until smooth.
  3. In the meantime, cut the pita breads into bite sized triangles.
  4. Place in a large bowl, drizzle the olive oil, basil, oregano, garlic powder, salt and pepper.
  5. Toss until evenly coated.
  6. Arrange pita chips on baking sheet and bake for 8-12 minutes, flipping halfway.
  7. Bake until crisp, golden and firm.
    To the humus; add the lemon juice, garlic, cumin, salt, pepper and coriander and puree again for 5 minutes.
  8. Adjust the taste if you like more salt or herbs

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