I am really into snacks lately. Problem is that once you eat the whole bag of tortilla chips the guilt starts to set in pretty quick. I for one love anything that has some sort of dip involved. Whether it is salsa, hummus or even ketchup, every snack is better when dipped. I wanted to try to lighten up my snacks this week and try something new. Edamame is a favorite snack or starter in every sushi spot I have ever been to. They are steamed soy beans served with a bit of salt. Surprisingly, these little guys pack a nutritious punch with lots of fiber and protein. This dip combines just a few ingredients and is really delicious with a bright green color. The lemon juice really brightens it up and I love the hint of red pepper flakes for heat. Now I can enjoy my snack with no guilt.
Edamame Dip with Whole Wheat Pita Chips
Makes 2 cups
2 whole wheat pitas, cut into wedges; if pockets, pull the wedges apart
2 tablespoons extra virgin olive oil, divided
10 oz bag of frozen edamame beans already shelled, steamed according to package directions (found in vegetable freezer section)
4 basil leaves, plus one extra chopped for garnish
2 cloves of garlic
½ cup of water
salt and pepper to taste
crushed red pepper to taste
Preheat oven to 400 degrees. On a baking sheet, spread the pita wedges out in one layer. Brush both sides with 1 tablespoon of the olive oil and sprinkle with salt. Bake for 10-12 minutes until toasted and crisp.
Meanwhile, in a blender or food processor, combine the rest of the ingredients and blend until smooth. If needed, add more water to smooth out the texture. Adjust seasoning to taste. Transfer to serving bowl, garnish with chopped basil and serve with pita chips at room temp. Make Ahead: Can be made day before serving.
Enjoy!
xoxo
Erin
