Thanks to Renee Cook, one of our farm workers.

2 cups cooked edamame (about 1 1/2 qts of beans in pods)
1 cup silken tofu, drained of excess liquid
1/2 teaspoon salt, plus more to taste
freshly ground black pepper to taste
3 garlic cloves, roughly chopped
1/4 cup olive oil
1/3 cup fresh lemon juice, plus more to taste
1 1/2 teaspoons cumin, plus more for garnish

Set aside 1 tablespoon of edamame for garnish. Place the rest of the edamame, tofu, salt, garlic, oil, lemon juice and 1 1/2 teaspoons cumin into the bowl of a food processor and process until very smooth, about 2 minutes. Season with additional salt and pepper and more lemon juice if desired. Place in a serving bowl and garnish with reserved edamame and a sprinkle of cumin. Serve with purchased tortilla chips and vegetables or make your own chips below.

Cut 2 pitas into eight edges. In a mixing bowl, combine 2-3 tablespoons oilve oil, a sprinkle of cayenne pepper, garlic powder, salt and pepper. Add pita pieces and mix up as evenly as you can. Place pitas on cookie sheet and bake at 350 degrees for 15-20 minutes, or until crisp.