Edamame “Guacamole” with Chili-Dusted Pita Chips

Edamame goes south of the border in this creamy dip. While I love me some avocado, edamame is a nice high-protein swap. Don’t be that guy and tell your friends it’s avocado – this dip has a vibe of its own and honestly, unless you are Jessica Seinfeld, that’s just mean.

Edamame “Guacamole” with Chili-Dusted Pita Chips
Yield: Approx. 3 cups
  • 3 cups organic frozen shelled edamame, thawed
  • 2 T. extra-virgin olive oil
  • warm water, as needed
  • 1/2 diced small red onion
  • 1/2 cup bottled diced roasted red bell peppers
  • 1/2 cup diced yellow bell pepper
  • 2 tablespoons lime juice
  • 1 minced jalapeño or a few drops of hot sauce
  • 2 tablespoons chopped cilantro
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
Chili-Dusted Pita Chips
  • whole wheat pitas or flatbreads
  • salt and pepper
  • chili powder
  1. Preheat oven to 400°. In a food processor, combine 2 cups edamame, 2 T. extra-virgin olive oil, and enough warm water to create a thick purée; set aside.
  2. Combine remaining 1 cup edamame with red onion, roasted red bell peppers, yellow bell pepper, lime juice, jalapeño or hot sauce, 1 teaspoon extra-virgin olive oil, cilantro, 1 teaspoon salt, and 1/2 teaspoon pepper. Fold into purée.
  3. Slice pitas into eighths, and brush with olive oil; sprinkle with 1/4 teaspoon salt, 1/8 teaspoon freshly ground black pepper, and chili powder. Bake for 10 minutes. Serve with edamame mixture.
Recipe adapted from Chris Santos of The Stanton Social in NYC via  Health Magazine

One thought on “Edamame “Guacamole” with Chili-Dusted Pita Chips

  1. I JUST read about make your own pita chips in the new Rachel Ray magazine. How have I not thought of that before? Brilliant! I will be sure to try this chile dusted version since I love me some spice! Her version involved honey brushed pita. I may even make both and combine them for a spicy sweet snack.

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