Edamame Dip with Pita Crisps

  • Yield 8 servings

Edamame stands in perfectly for garbanzo beans in this dip reminiscent of hummus.

Karry Hosford


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


  1. Preheat oven to 350F.
  2. To prepare crisps, combine oil, garlic and salt in a large bowl. Add pita triangles and toss well. Arrange pita triangles in a single layer on a baking sheet. Bake 15 minutes or until crisp. Let cool completely on wire rack.
  3. To prepare dip, cook edamame according to package instructions, omitting salt. Place 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.

Recipe from Simply Soy, courtesy of The Soyfoods Council.



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