At my house, guacamole is the king of all condiments. It’s delicious served with eggs, on tacos, on toast, with chips and eaten straight out of the bowl by the spoonful. Although I typically keep my guacamole simple, I’m always on the lookout for a good twist on the familiar to serve friends and family.
This recipe for Edamame Guacamole combines creamy, slightly spicy guac with edamame. The resulting dip is rich and flavorful with more texture than guacamole on its own. Another bonus? Adding edamame helps stretch your guacamole further, a major bonus since guacamole tends to go fast. Enjoy your guac-a-mame with tortilla chips or fresh veggies.
Edamame Guacamole (Guac-a-mame)
Ingredients
1 cup frozen shelled edamame (we used Cascadian Farm)
2 tablespoons water
3 medium ripe avocados, peeled, pitted and chopped
1 Roma (plum) tomato, chopped
1/4 cup finely chopped onion
1 medium jalapeno, seeded and finely chopped
2 tablespoons fresh lime juice
1 clove garlic, finely chopped
1/4 cup chopped fresh cilantro
1/2 teaspoon fine sea salt
Lime wedges for garnish
Tortilla chips (we used Food Should Taste Good)
Directions
Cook and drain edamame as directed on package, cool 5 minutes. Set aside 1 tablespoon cooked edamame for garnish. Spoon remaining edamame into bowl of food processor with 2 tablespoons water. Process until smooth.
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In a medium bowl, mash together edamame puree, avocado, tomato, onion, jalapeno, lime juice, garlic, cilantro and salt.
Spoon into serving bowl, garnish with reserved edamame and lime wedges.
Prep Time: 20 minutes | Total Time: 20 minutes | Makes: about 2 1/2 cups
Check out these Guacamole recipes:
- Smashed Pea Guacamole from Food52
- Asparagus Guacamole from Chocolate Covered Katie
- Creamy Kale and Avocado Dip from Sweet Sugar Bean