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

edamame-guacamole-hl-1966759-l

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.

Thanks to Health!

About Me


Check out Vera Sweeney's media kit here.

Subscribe to Lady and the Blog

Looking for weekly updates? Want to receive every recipe, free printable, and contest notification? I would love to have you part of my newsletter community.

.