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1 bag (12 oz) frozen shelled edamame

3 cups whole-wheat pocket pitas, cut into 8 triangles each

2 clove garlic

2 tablespoon 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

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