A Healthy Snack Your Kids Will Love: Edamame Dip and Pita Chips

bon appétit magazine

Homemade pita chips--much healthier than the bagged variety--only take about 20 minutes to make. Edamame dip is a clever alternative to hummus.

Edamame Dip with Pita Chips
4 servings

by Tamra Davis
March 2010

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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

Preparation
Preheat oven to 350 degrees 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.

Nutritional Information
One serving contains the following:
Calories (kcal) 276.5
%Calories from Fat 60.5
Fat (g) 18.6
Saturated Fat (g) 2.0
Cholesterol (mg) 0
Carbohydrates (g) 19.1
Dietary Fiber (g) 5.7
Total Sugars (g) 2.3
Net Carbs (g) 13.4
Protein (g) 10.8

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