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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.