- 3 pita breads, split horizontally, each round cut into 1 1/2-inch wedges
- 12 ounces of shelled edamame (2 1/3 cups)
- 1/4 cup olive oil
- 2 teaspoons fresh lemon juice
- 3 tablespoons minced fresh basil plus sprigs for garnish
Preheat oven to 350°F. Scatter pita pieces on large rimmed baking sheet. Sprinkle with salt. Bake until crisp, 15 minutes; cool.
Cook edamame in large saucepan of boiling salted water until tender, 5 minutes. Drain, reserving 3/4 cup cooking liquid.
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.