1 cup shelled edamame
1 cup spinach, well washed
¼ cup olive oil
¼ cup non-fat sour cream
Salt and black pepper to taste
Bring a large pot of salted water to a boil, add the edamame and cook until very
tender about 15 minutes. For the
last minute of cooking, add the spinach.
Drain and plunge into a ice-water bath.
Press out as much of the moisture as possible.
Add the cooked edamame and spinach and the oil in a food processor.
Combine on a low speed until incorporated.
Pour into a bowl and let cool to room temperature.
Stir in the sour cream and season to taste with the salt and pepper.
3 (6-inch pitas)
Olive oil, for brushing
Five-Spice Chile Tea Rub
Preheat the oven to 350 degrees. Split the
pitas, brush with the oil and lightly sprinkle with the tea rub. Cut each into 8 wedges.
Place the wedges in a single layer on a baking sheet.
Bake for 20 minutes or until crisp.