Edamame Dip with Pita Crisps

Karry Hosford
  • Yield: 8 servings


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


  1. Preheat oven to 350F.
  2. 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.
  3. 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.

Nutritional Info *per serving

  • Calories 220
  • Fat 7g
  • Saturated Fat 0.8g
  • Polyunsaturated Fat 1.7g
  • Monounsaturated Fat 2.9g
  • Sodium 417mg
  • Carbohydrate 30g
  • Fiber 1.8g
  • Protein 9.3g
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