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- 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
Directions:View on Epicurious
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