Edamame Dip with Pita Chips (Bon Appetit)

By sybrmom

Ingredients

• •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

Details

Servings 4

Preparation

Step 1

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