Edamame Dip with Pita Crisps

Karry Hosford
  • Yield: 8 servings


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

Nutritional Info *per serving

  • Calories 220
  • Fat 7g
  • Saturated Fat 0.8g
  • Polyunsaturated Fat 1.7g
  • Monounsaturated Fat 2.9g
  • Sodium 417mg
  • Carbohydrate 30g
  • Fiber 1.8g
  • Protein 9.3g