Edamame "Guacamole" with Chile-Dusted Pita Chips

Joseph DeLeo
Chris Santos is the co-owner of and award-winning executive chef at The Stanton Social in New York City.


Makes 8 servings (serving size: 1/2 cup guacamole and 3 chips)

Nutritional Information

Calories 298
Fat 13 g
Satfat 1 g
Monofat 7 g
Polyfat 1 g
Protein 12 g
Carbohydrate 30 g
Fiber 5 g
Cholesterol 0.0 mg
Iron 3 mg
Sodium 653 mg
Calcium 88 mg


4 cups frozen shelled edamame, thawed
1/3 cup extra-virgin olive oil
1/4 cup warm water
1 diced small red onion
1 cup bottled diced roasted red bell peppers
1 cup diced yellow bell pepper
2 tablespoons lime juice
1 minced jalapeño
1 teaspoon extra-virgin olive oil
2 tablespoons chopped cilantro
2 tablespoons chopped parsley
1 teaspoon salt
1/2 teaspoon pepper
3 pitas
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 teaspoon chili powder


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.