Zesty Pita Chips with Edamame Dip

by Liz Tafel
(New Bern, NC)

This has more than 6 ingredients since there are two parts to the recipe, but it's a make-ahead snack option that will last you throughout the week, in healthy 200-calorie serving sizes!

Ingredients/directions for Dip:

• 2 Cups shelled edamame, steamed per package directions


• 1 Cup silken tofu, drained of excess liquid (or substitute 1 Cup plain nonfat yogurt)


• 1/2 teaspoon salt, plus more to taste


• 3 cloves of garlic (or more, depending on how much you love garlic!)


• 1/4 Cup extra virgin olive oil


• 1/3 Cup lemon juice


• 1 teaspoon of Cumin

Place the rest of the edamame, tofu, salt, garlic, oil, lemon juice[, and 1 1/2 teaspoons cumin in the bowl of a food processor and process until very smooth, about 2 minutes. Season with additional salt and pepper, plus more lemon juice, if desired.

Ingredients/Directions for Zesty Pita Chips:

• 4 Whole wheat pita pockets, each cut into chip-size pieces


• 2 Tablespoons Olive Oil


• 1 teaspoon Cumin


• 1 teaspoon Garlic Powder


• 1 teaspoon Coriander


• 1/4-1/2 teaspoon Cayenne Pepper

Mix all of the above ingredients in a large mixing bowl, and toss the chips until they are evenly coated with spices. Slide into one layer on a baking sheet, and bake at 350 degrees for 20-25 minutes until they are nice and crispy.

Serving size= 1/4 Cup Edamame Dip (100 calories)
Serving size= 4-5 pita chips (100 calories)

Dip is also good with veggies, or can be placed in a whole pita with salad greens for a lunch-size serving.

I love this dip because I get cravings for chips and dip, which can be very unhealthy. This satisfies that craving, and I get healthy soy protein and whole grains at the same time! Enjoy! =)

** Recipe from Ellie Krieger on www.foodnetwork.com (video is available to watch if directions are unclear)