Homemade baked pita chips make a great pairing for this twist on guacamole. To make them, cut four pita pockets into 12 wedges each and toss with a bit of olive oil. Bake on a rimmed baking sheet in 350°F (180°C) oven until crisp and golden, about 8 minutes. Let cool, then store in an airtight container for up to a week.
- Prep time 10 minutes
- Total time 20 minutes
Ingredients
Method
In saucepan of boiling salted water, cook edamame for 1 minute. Drain and let cool to room temperature.
In food processor, purée together edamame, avocado, green onion, lime juice, garlic, salt, pepper and 1 tbsp water until smooth. Stir in cilantro.
Makes 1 1/2 cups.
Nutritional facts per tbsp: about
- Fibre 1 g
- Sodium 61 mg
- Protein 1 g
- Calories 20.0
- Total fat 2 g
- Potassium 66 mg
- Cholesterol 0 mg
- Total carbohydrate 1 g
%RDI
- Iron 1.0
- Folate 10.0
- Vitamin C 2.0
