Edamame Dip with Pita Crisps
- Yield: 8 servings
Ingredients
- 2tablespoons extra-virgin olive oil, divided
- 1-- garlic clove, minced
- 1/2teaspoon kosher salt
- 6-- (6-inch) pitas, split in half horizontally and cut into triangles
- 1 1/2cups edamame
- 1/2teaspoon salt
- 1/2teaspoon ground cumin
- 2-- garlic cloves, peeled
- 1/2cup parsley leaves
- 3tablespoons tahini
- 3tablespoons water
- 3tablespoons fresh lemon juice
Instructions
- Preheat oven to 350F.
- In a medium bowl, add 1 tablespoon of the olive oil, minced garlic and salt. Mix well. Add pita triangles and toss well. Arrange pita triangles in a single layer on a baking sheet. Bake for 15 minutes or until crisp. Cool completely on wire rack.
- Cook edamame according to package instructions, omitting salt. Place remaining 1 tablespoon of oil, salt, cumin, and garlic cloves in a food processor. Pulse 2 to 3 times or until garlic is coarsely chopped. Add edamame, parsley, tahini, water and lemon juice. Process 1 minute or until smooth. Spoon mixture into serving bowl. Serve with pita crisps.
Adapted from Simply Soy, published by The Soyfoods Council.
Nutritional Info *per serving
- Calories 220
- Fat 7g
- Saturated Fat 0.8g
- Polyunsaturated Fat 1.7g
- Monounsaturated Fat 2.9g
- Sodium 417mg
- Carbohydrate 30g
- Fiber 1.8g
- Protein 9.3g