Recipe and photo courtesy of The Soy Foods Council
- 6 (6-inch) pitas, split in half horizontally, cut into triangles
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1/2 tsp kosher salt
- 1 1/2 cups edamame, shelled
- 1 tablespoon extra-virgin olive oil, divided
- 1/2 tsp salt
- 1/2 tsp ground cumin
- 2 garlic cloves, peeled
- 1/2 cup parsley leaves
- 3 tbsp tahini
- 3 tbsp water
- 3 tbsp fresh lemon juice
Arrange pita halves in a single layer on baking sheet. Add 1 tablespoon of olive oil, garlic and salt, and toss well. Bake for 15 minutes or until crisp; cool completely on wire rack.
Prepare edamame according to package instructions, omitting salt. Place remaining 1 tablespoon oil, salt, cumin, and garlic in a food processor; pulse 2 to 3 times or until coarsely chopped. Add edamame, parsley, tahini, water, and lemon juice; process 1 minutes or until smooth. Spoon edamame into serving bowl.
Makes 8 servings of edamame dip.
See also: What is edamame?