Avocado & Edamame Guacamole
This creamy guacamole gets a protein boost from edamame, making it a lighter yet satisfying dip or spread.
- Prep10 min
- Total10 min
- DifficultyEasy
- Servings4
Guacamole gets a fresh twist with the addition of tender edamame. The result is a dip that's just as creamy and flavorful as the original, but with a subtle sweetness and extra body from the beans.
Perfect for scooping up with tortilla chips or spreading on sandwiches, this guacamole comes together in minutes in a food processor. The lime and jalapeño keep it bright and zesty, while the avocado ensures that luscious texture we all love.
Ingredients
Servings
Converted amounts are rounded.
Method
- Place the thawed edamame, avocado, cilantro, minced garlic, roughly chopped onion, finely chopped jalapeño, and lime juice in the bowl of a food processor. Pulse a few times until the ingredients are combined.
- Add 2 to 3 tablespoons of water, starting with 2, and pulse again. Continue pulsing until the mixture becomes smooth and creamy, adding the extra tablespoon of water if needed for a softer consistency.
- Transfer the guacamole to a serving bowl. Season generously with salt and freshly ground black pepper, then stir well to incorporate.
- Serve immediately with tortilla chips, fresh vegetables, or use as a spread on sandwiches. Any leftovers can be stored in an airtight container in the fridge for up to a day.
💡 Tips
- For a spicier guacamole, leave the seeds in the jalapeño or add a second one.
- If you don't have a food processor, you can mash the avocado and edamame with a fork and finely chop the other ingredients by hand.
- To keep the guacamole from browning, press plastic wrap directly onto the surface before refrigerating.
Inspired by a recipe from Two Peas & Their Pod