Ingredients
Makes 4 servings
Step 1
Preheat oven to 350°F. Scatter pita pieces on large rimmed baking sheet. Sprinkle with salt. Bake until crisp, 15 minutes; cool.
Step 2
Cook edamame in large saucepan of boiling salted water until tender, 5 minutes. Drain, reserving 3/4 cup cooking liquid.
Step 3
Place edamame, oil, and 1/4 cup reserved cooking liquid in processor. Blend until smooth, drizzling in 1/4 cup cooking liquid and lemon juice. Season dip with salt and pepper. Blend in more cooking liquid by tablespoonfuls if too thick. Add minced basil; pulse until basil is just mixed in (do not puree). Transfer dip to bowl. Garnish dip with basil sprigs; serve with pita chips.
Nutrition Per Serving
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Reviews (12)
Back to TopDelicious! And healthy. I added some additional flavor by poaching the soybeans with olive oil in the water and added fresh chives to the puree. Served with seed mix chips. Yummy!
jmlawren
Newton, Ma
9/2/2013
Very tasty! Best fresh and room temperature/warm. If you must make ahead of time, leave it out of fridge to warm up before serving. Add more cooking liquid as necessary for lubrication; don't over-oil. Also add salt & pepper to taste. A must for parties--it's something different!
Anonymous
New Jersey
5/9/2011
Loved this healthy version of dip. The kids ate it too. Added roasted garlic and also salt. Definitely need to add the reserved liquids too. Ihave made it several times, and my friends really enjoyed.
simonmajor
Austin, TX
10/18/2010
All you need is cheese .... I added about 1.5 oz. Pecorino Romano, cut into 1/2" cubes, to the processor. Also used at least 1/2 c. basil and a splash of hot sesame oil. Kept adding olive oil through the feed tube until the consistency was right. Not as healthy as the original recipe, but the people at my party scraped the bowl.
Anonymous
Charlotte, NC
7/28/2010
Boring. Had to add numerous ingredients to make it tolerable. Garlic, extra lemon juilce, hot cayenne, and plenty of salt and pepper are a MUST. I wouldn't bring this to a party, but we still ate it. On the upside, it is very easy/simple to make and very healthy.
xrs135
California
5/19/2010
I really love this dip! I've made it several times now. The first time I made it as written and found it really pleasing--but, I love clean, pure flavors and I love edamame. Lately, I've been making it with a little more basil, a tablespoon or so of garlic, and the juice and grated rind of 1 fresh lemon. It seems to have more mass appeal that way.
paddlechik
Atlanta, GA
4/30/2010
I really like the concept of this recipe, but I would add in more flavor and garlic to up the taste factor.
Anonymous
Chicago, IL
4/26/2010
Recipe is bland and tasteless as is. Requires a lot of extra seasoning. I brought it to a party and it was the only bowl at the end of the party that was still almost completely full. I added extra salt and lemon to give it more of a kick, but it needs much more than that to bring this dish to life.
SanMateoMom
3/14/2010
Very easy and tasty recipe as written, but I'll maybe try a little more lemon juice and a tiny bit of garlic next time just to punch it up a bit.
helbo
Surrey, BC
3/8/2010
I made this for a party and it was good, but it lacked flavor. Next time I will sautee some minced garlic and add to processor and then season with worcestershire and hot sauce to taste.
barbarafb
New England
3/4/2010
I couldn't find shelled edamame, so I just boiled the ones in the shell and shelled them myself which was still easy and didn't take up too much time. I followed the recipe exactly and only needed to add 1/4 cup of reserved liquid. Came out delicious and will definitely make again.
bigeasykenyons
New Orleans, LA
2/25/2010
Easy to make, perfect as is. I only required 1/2 cup total of cooking liquid.
Anonymous
加州
2/21/2010
