Edamame Dip with Pita Chips
Post date
Wednesday, May 12, 2010 - 18:23
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
- Preheat oven to 350°F.
- Scatter pita pieces on large rimmed baking sheet.
- Sprinkle with salt.
- Bake until crisp, 15 minutes; cool.
- Cook edamame in large saucepan of boiling salted water until tender, 5 minutes.
- Drain, reserving 3/4 cup cooking liquid.
- Place edamame, oil, and 1/4 cup reserved cooking liquid in processor.
- Blend until smooth, drizzling in 1/4 cup cooking liquid and lemon juice.
- Season dip with salt and pepper.
- Blend in more cooking liquid by tablespoonfuls if too thick.
- Add minced basil; pulse until basil is just mixed in (do not puree).
- Transfer dip to bowl.
- 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