Edamame Guacamole with Chile-Dusted Pita Chips |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
3 pitas |
1/4 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
1/4 teaspoon chili powder |
Directions:
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.
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