Edamame Dip with Whole Wheat Pita Chips
Makes 2 cups
2 whole wheat pitas, cut into wedges; if pockets, pull the wedges apart
2 tablespoons extra virgin olive oil, divided
10 oz bag of frozen edamame beans already shelled, steamed according to package directions (found in vegetable freezer section)
4 basil leaves, plus one extra chopped for garnish
2 cloves of garlic
½ cup of water
salt and pepper to taste
crushed red pepper to taste
Preheat oven to 400 degrees. On a baking sheet, spread the pita wedges out in one layer. Brush both sides with 1 tablespoon of the olive oil and sprinkle with salt. Bake for 10-12 minutes until toasted and crisp.
Meanwhile, in a blender or food processor, combine the rest of the ingredients and blend until smooth. If needed, add more water to smooth out the texture. Adjust seasoning to taste. Transfer to serving bowl, garnish with chopped basil and serve with pita chips at room temp. Make Ahead: Can be made day before serving.