Edamame "Guacamole" with Chile-Dusted Pita Chips

Ingredients

• 3 cups frozen shelled edamame, thawed
• 1/3 cup extra-virgin olive oil
• 1/4 cup warm water
• 1 cup frozen shelled edamame, thawed
• 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

Preparation

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.