Edamame/ tender soy beans "Guacamole" with Chile-Dusted Pita Chips

INGREDIENTS
4 cups frozen shelled edamame, thawed
1/3 cup olive oil/ oil
1/4 cup warm water
1 diced small  onion
1 cup bottled diced roasted red bell peppers
1 cup diced yellow bell pepper
2 tbsp lime juice
1 minced jalapeño
1 tsp olive oil
2 tbsp chopped cilantro/ coriander leaves
2 tbsp chopped parsley
1 tsp salt
1/2 tsp pepper
PITA RECIPE
3 pitas
1/4 tsp salt
1/8 tsp freshly ground black pepper
1/4 tsp chilli powder

METHOD
Preheat oven to 400° F. 
Purée 3 cups edamame, 1/3 cup olive oil, & warm water in a food processor; set aside. 
Chop 1 cup edamame, and combine with red onion, roasted red bell peppers, yellow bell pepper, lime juice, jalapeño, 1 tsp olive oil, cilantro, parsley, 1 tsp salt, and 1/2 tsp pepper. Fold into purée. 
Slice pitas into eighths, and brush with olive oil; sprinkle with 1/4 tsp salt, 1/8 tsp freshly ground black pepper, and chili powder. 
Bake for 10 minutes. Serve with edamame mixture.


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