Recipe information
Yield
4 Servings
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
Need to make a substitution?
Preparation
Step 1
Preheat oven to 350°F. Scatter pita pieces on large rimmed baking sheet. Sprinkle with salt. Bake until crisp, 15 minutes; cool.
Step 2
Cook edamame in large saucepan of boiling salted water until tender, 5 minutes. Drain, reserving 3/4 cup cooking liquid.
Step 3
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 Per Serving
One serving contains the following: Calories (kcal) 276.5 %Calories from Fat 60.5 Fat (g) 18.6 Saturated Fat (g) 2.0 Cholesterol (mg) 0 Carbohydrates (g) 19.1 Dietary Fiber (g) 5.7 Total Sugars (g) 2.3 Net Carbs (g) 13.4 Protein (g) 10.8