Swapping chickpeas for edamame gives your go-to party dip a new flavor twist—and a festive green hue—while still packing in plenty of filling fiber and protein.

Ingredients

　　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.

Nutrition Per Serving

　　3 pita triangles and 3 pepper strips): 188 calories

　　8 g fat

　　1 g saturated

　　22 g carbohydrates

　　5 g fiber

　　8 g protein

　　#### Nutritional analysis provided by Self