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.

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