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
Ingredients
“Guacamole”
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
Directions
  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
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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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