Recipe information
Yield
Makes 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
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
Per serving: 276.5 kcal calories
60.5 % calories from fat
18.6 g fat
2.0 g saturated fat
0 mg cholesterol
19.1 g carbohydrates
5.7 g dietary fiber
2.3 g total sugars
13.4 g net carbohydrates
10.8 g protein
#### Nutritional analysis provided by Bon Appétit
