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
- 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.
- 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.
- 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