EDAMAME HUMMUS WITH BAKED WON TON CHIPS

For Hummus:
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

For Chips:
24 Squares Won ton wrappers (or one package)
Canola oil cooking spray, as needed

Hummus:

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!

Servings: 10

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