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Ingredients
- 3 cupsfrozen shelled edamame, thawed
- 1/3 cupextra-virgin olive oil
- 1/4 cupwarm water
- 1 cupfrozen shelled edamame, thawed
- 1 diced small red onion
- 1 cupbottled diced roasted red bell peppers
- 1 cupdiced yellow bell pepper
- 2 tablespoonslime juice
- 1 minced jalapeño
- 1 teaspoonextra-virgin olive oil
- 2 tablespoonschopped cilantro
- 2 tablespoonschopped parsley
- 1 teaspoonsalt
- 1/2 teaspoonpepper
- 3 pitas
- 1/4 teaspoonsalt
- 1/8 teaspoonfreshly ground black pepper
- 1/4 teaspoonchili powder
Preparation
Preheat oven to 400°. Purée 3 cups edamame, 1/3 cup extra-virgin olive oil, and warm water in a food processor; set aside. Chop 1 cup edamame, and combine with red onion, roasted red bell peppers, yellow bell pepper, lime juice, jalapeño, 1 teaspoon extra-virgin olive oil, cilantro, parsley, 1 teaspoon salt, and 1/2 teaspoon pepper. Fold into purée. Slice pitas into eighths, and brush with olive oil; sprinkle with 1/4 teaspoon salt, 1/8 teaspoon freshly ground black pepper, and chili powder. Bake for 10 minutes. Serve with edamame mixture.
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