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
oven to 350°F. Scatter pita pieces on large rimmed baking sheet. Sprinkle with
salt. Bake until crisp, 15 minutes; cool.
edamame in large saucepan of boiling salted water until tender, 5 minutes.
Drain, reserving 3/4 cup cooking liquid.
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.
4. Blend in more cooking liquid by tablespoonfuls if too thick.
Add minced basil; pulse until basil is just mixed in (do not puree).
dip to bowl. Garnish dip with basil sprigs; serve with pita chips.
Recipe by Tamra Davis
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