Edamame Dip with Pita Chips

Recipe Photo: Edamame Dip with Pita Chips
Author
Katie Kambridge
Source of Recipe
Bon Appétit | March 2010 by Tamra Davis
Serves/Makes/Yields
4
Ingredients

3 pita breads, split horizontally, each round cut into 1 1/2-inch wedges

1 12-ounce bag frozen shelled edamame (2 1/3 cups), unthawed

1/4 cup olive oil

2 teaspoons fresh lemon juice

3 tablespoons minced fresh basil plus sprigs for garnish 

 

Preparation
  1. Preheat oven to 350°F.
  2. Scatter pita pieces on large rimmed baking sheet.
  3. Sprinkle with salt.
  4. Bake until crisp, 15 minutes; cool.
  5. Cook edamame in large saucepan of boiling salted water until tender, 5 minutes.
  6. Drain, reserving 3/4 cup cooking liquid.
  7. Place edamame, oil, and 1/4 cup reserved cooking liquid in processor.
  8. Blend until smooth, drizzling in 1/4 cup cooking liquid and lemon juice.
  9. Season dip with salt and pepper.
  10. Blend in more cooking liquid by tablespoonfuls if too thick.
  11. Add minced basil; pulse until basil is just mixed in (do not puree).
  12. Transfer dip to bowl.
  13. Garnish dip with basil sprigs; serve with pita chips. 

     
Nutrition Information

Per serving: 276.5 kcal calories, 60.5 % calories from fat, 18.6 g fat, 2.0 g saturated fat, 0 mg cholesterol, 19.1 g carbohydrates, 5.7 g dietary fiber, 2.3 g total sugars, 13.4 g net carbohydrates, 10.8 g protein

 

Type of Meal