Super Green Goddess Hummus

Preheat the oven to 350 degrees F.Add the water and the edamame to a small saucepan and place over high heat. Bring to a boil and cook uncovered for about 1 minute. As soon as all the edamame is thawed, turn off the heat.Pour the edamame and the water from the pan into a food processor. Add the avocado, garlic, parsley, tarragon, chives, lemon juice, tahini, and 1 teaspoon of salt. Process until smooth, about 2 minutes. If needed, add a little water to thin out the mixture – 1 tablespoon at a time until you reach the desired consistency. Allow the mixture to cool to room temperature before serving.Cut each pita bread in quarters and each quarter in half to make 8 triangles. Place them in a single layer on a sheet pan and brush lightly with olive oil, sprinkle with sumac, and sea salt. Bake for 10 – 12 minutes.In a dry saute pan over medium-high, toast the pine nuts by moving the pan around constantly – this should only take about a minute.When ready to serve, spoon the hummus out onto a serving dish. Using the back of a spoon, spread the hummus around to form several circular canals. Pour the olive oil into the canals and top with the toasted pine nuts. Serve with the pita chips and enjoy!