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    Recipe: Edamame ‘Guacamole’ With Chile-Dusted Pita Chips



    * 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


    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.

    Thanks to Health!

    Vera Sweeney, mom, blogger, social media influencer and New York resident, is the founder of She is considered one of the top female digital influencers in today’s social media space. Her lifestyle and parenting brand helps busy women stay on top of the latest trends in fashion, food, family and travel.