Edamame Dip

foodnetwork.com

Amy Nezovich

4 corn tortillas, cut into wedges

½ cup (125 milliliters) olive oil, plus more for brushing the tortillas

Kosher salt and freshly ground black pepper

2 cups (500 milliliters) frozen edamame

2 cups (500 milliliters) frozen chopped kale or 4 cups chopped fresh kale

1 to 2 jalapeños, seeds removed and roughly chopped

2 tablespoons chopped parsley

3 garlic cloves, minced

1 lemon, zested and juiced

¼ cup (60 milliliters) tahini

Crudités, such as carrots, cucumbers and celery

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