EDAMAME HUMMUS WITH BAKED WON TON CHIPS
1 Cup Frozen, shelled, edamame
½ Small Garlic clove
½ Thai chili or small serrano pepper, seeded, deveined
2 Tbs Teriyaki sauce
¼ Cup Canola oil
24 Squares Won ton wrappers (or one package)
Canola oil cooking spray, as needed
Cook edamame according to package directions. Drain. When cool enough to handle, place edamame and all other hummus ingredients in a food processor and all other hummus ingredients in a food processor, fitted with a steel blade, and process to a smooth purée, up to 3 minutes, scraping down the sides as needed. Place in a small bowl, press a sheet of plastic wrap directly on the surface, then wrap tightly and refrigerate until ready to use. (Can be made up to 1 day in advance and will keep refrigerated for 3 days.)
For Won Ton Chips:
Preheat oven to 350 degrees. Divide the wrappers into two stacks of 12. Cut each stack in half with a sharp, serrated knife. Place triangles on parchment-lined baking sheets, and spray lightly with the cooking spray. Bake in preheated oven on the middle rack until the triangles are brown and crispy, but not charred. (About 6-7 minutes) Remove chips and let cool to room temperature.
Serve hummus on chips. Enjoy!