Edamame Hummus
['1 bag (12 ounces) frozen shelled edamame', '3 whole-wheat pocket pitas, cut into 8 triangles each', '2 cloves garlic', '2 tablespoons tahini', '3 tablespoons fresh lemon juice', '2 tablespoons olive oil', '3/4 teaspoon salt', '1/2 teaspoon ground cumin', '1/4 teaspoon black pepper', '2 large red bell peppers', 'cored', 'seeded and cut into 24 strips']
Heat oven to 450°F. Bring edamame to a boil in a medium saucepan with enough water to cover; cook, stirring occasionally, about 3 minutes. Drain in a colander and run under cold water. Bake pita triangles on a baking sheet until golden, 3 to 5 minutes. Pulse edamame, garlic, tahini, juice, oil, salt, cumin and pepper in a food processor until mixture is the consistency of guacamole; add water 1 tablespoon at a time if too thick. Cover; refrigerate until party time. Serve with pita toasts and peppers for dipping.
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