Avocado-Edamame Dip
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Cooking tools:
- Food processor
- Cooling rack
- Oven
- Chef's knife
- Cutting board
- Mixing bowl
- Baking sheet
- Measuring cup
- Measuring spoon
- Spatula
- Plastic wrap
- Airtight container
- Refrigerator
Ingredients
- 1 clove garlic, peeled
- 2 cups frozen shelled edamame, thawed
- 2 large avocados, pitted
- 1/4 cup fresh lemon juice
- 1/4 cup tahini
- 3 tablespoons olive oil, divided
- 1 1/2 teaspoons salt, divided
- 1/4 cup ice water
- 3 whole wheat pita pocket breads
- 1/4 teaspoon paprika, or spice mix of choice
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