Edamame Dip with Pita Crisps

By Stina

Ingredients

• 2 tablespoons extra-virgin olive oil, divided
• 1 garlic clove, minced
• 1/2 teaspoon kosher salt
• 6 (6-inch) pitas, split in half horizontally and cut into triangles
• 1 1/2 cups edamame
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 2 garlic cloves, peeled
• 1/2 cup parsley leaves
• 3 tablespoons tahini
• 3 tablespoons water
• 3 tablespoons fresh lemon juice

Preparation

Step 1

Instructions

Preheat oven to 350F.

In a medium bowl, add 1 tablespoon of the olive oil, minced garlic and salt. Mix well. Add pita triangles and toss well. Arrange pita triangles in a single layer on a baking sheet. Bake for 15 minutes or until crisp. Cool completely on wire rack.

Cook edamame according to package instructions, omitting salt. Place remaining 1 tablespoon of oil, salt, cumin, and garlic cloves in a food processor. Pulse 2 to 3 times or until garlic is coarsely chopped. Add edamame, parsley, tahini, water and lemon juice. Process 1 minute or until smooth. Spoon mixture into serving bowl. Serve with pita crisps.

Adapted from Simply Soy, published by The Soyfoods Council.