Edamame Dip With Pita Chips

• 3 pita breads, split horizontally, each round cut into 1 1/2-inch wedges
• 1 12-ounce bag frozen shelled edamame (2 1/3 cups), unthawed
• 1/4 cup olive oil
• 2 teaspoons fresh lemon juice
• 3 tablespoons minced fresh basil plus sprigs for garnish

1. Preheat oven to 350u0b0F. Scatter pita pieces on large rimmed baking sheet. Sprinkle with salt. Bake until crisp, 15 minutes; cool.
2. Cook edamame in large saucepan of boiling salted water until tender, 5 minutes. Drain, reserving 3/4 cup cooking liquid.
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.

pita breads, olive oil, lemon juice, fresh basil

Taken from www.epicurious.com/recipes/food/views/edamame-dip-with-pita-chips-357370 (may not work)