Yield: Makes 8 servings (serving size: 1/2 cup guacamole and 3 chips)
Ingredients
3 cups frozen shelled edamame, thawed
1/3 cup extra-virgin olive oil
1/4 cup warm water
1 cup frozen shelled edamame, thawed
1 diced small red onion
1 cup bottled diced roasted red bell peppers
1 cup diced yellow bell pepper
2 tablespoons lime juice
1 minced jalapeño
1 teaspoon extra-virgin olive oil
2 tablespoons chopped cilantro
2 tablespoons chopped parsley
1 teaspoon salt
1/2 teaspoon pepper
3 pitas
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 teaspoon chili powder
Preparation
Preheat oven to 400°. Purée 3 cups edamame, 1/3 cup extra-virgin olive oil, and warm water in a food processor; set aside. Chop 1 cup edamame, and combine with red onion, roasted red bell peppers, yellow bell pepper, lime juice, jalapeño, 1 teaspoon extra-virgin olive oil, cilantro, parsley, 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.
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