Another Super Bowl party favorite. This recipe was found in our local paper several years ago, and I've held onto it in hopes of making it one day. I love edamame but haven't had it as a dip before. Since I was trying to be a little more healthy in my party treats, this seemed like a great option. The pita crisps would have been best to serve this with, but I simply ran out of time. Instead I served it with whole wheat crackers and pita bread — still very tasty options, but next time I'm making the pita crisps.
Edamame Dip with Pita Crisps
Source: The Soyfoods Council
INGREDIENTS
2 tbsp. olive oil, divided
1 garlic clove, minced
1/2 tsp. kosher salt
6 pitas, split in half horizontally, cut into triangles
1 1/2 cups edamame
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
DIRECTIONS
Preheat oven to 350˚. In a medium mixing bowl, add 1 tbsp. olive oil, garlic and salt; mix well. Add pita and toss well. Arrange pita halves in a single layer on baking sheet. Bake for 15 minutes or until crisp; cool completely on a wire rack. Cook edamame according to package instructions, omitting salt. Place 1 tbsp. 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 minute or until smooth. Serve with pita crisps.
This looks delicious and unusual!
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That looks insanely delicious and healthy!