EDAMAME HUMMUS WITH CURRIED PITA CHIPS

FOR THE HUMMUS

4 cups (1 L) of frozen shelled edamame

1 cup (250 mL) of water

1 teaspoon (5 mL) of salt

The zest and juice of 2 lemons

2 to 4 cloves of garlic

½ cup (125 mL) of tahini

¼ cup (60 mL) of your very best olive oil

1 teaspoon (5 mL) of your favorite hot sauce

FOR THE PITA CHIPS

1 tablespoon (15 mL) of curry powder

2 tablespoons (30 mL) of good olive oil

2 tablespoons (30 mL) of honey

4 or 5 pita breads

Fine sea salt and a few turns of your pepper grinder

Preheat your oven to 350°F (180°C). Turn on your convection fan if you have one and some music if you like.

For the hummus, pour the edamame, water and salt into a saucepan. Bring to a slow, steady simmer over medium-high heat; simmer until the edamame soften, 10 minutes max. Pour the works into the bowl of your food processor. Add the lemon zest and juice, garlic, tahini, oil and hot sauce. Pulse until smoothly and evenly textured and brightly colored. Set aside while you turn your attention to the pita chips.

Measure the curry powder, then the oil and finally the honey into a coffee cup. (The honey won’t stick to the oiled measuring spoon.) Microwave just long enough to melt the honey a bit, 15 seconds or so. Stir together with a pastry brush. Brush thoroughly and evenly over the top of each pita. Sprinkle lightly with salt and pepper. Stack the pitas, then cut the pile into 6 wedges. Spread the wedges in a single layer on a baking sheet. Bake until each and every one is golden brown, 15 minutes or so, maybe 20 in a slower oven. Cool completely. Spoon the hummus into your nicest bowl, arrange the chips around it, and serve and share!