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Edamame "Guacamole" with Chile-Dusted Pita Chips

Joseph DeLeo
Yield Makes 8 servings (serving size: 1/2 cup guacamole and 3 chips)
Chris Santos is the co-owner of and award-winning executive chef at The Stanton Social in New York City.

Ingredients

  • 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
  • PITA RECIPE
  • 3 pitas
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 teaspoon chili powder

Nutrition 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

How to Make It

  1. 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.