Edamame Guacamole Twist (Print)

A creamy blend of edamame and avocado with fresh jalapeño and lime for a zesty boost.

# What You Need:

→ Main

01 - 1 cup shelled edamame (fresh or frozen)
02 - 1 ripe avocado, peeled and pitted
03 - 1 small jalapeño, seeded and finely chopped
04 - 1 small tomato, diced
05 - 1/4 cup red onion, finely chopped
06 - 2 tablespoons fresh cilantro, chopped
07 - 2 tablespoons lime juice (about 1 lime)
08 - 1/2 teaspoon sea salt
09 - 1/4 teaspoon ground cumin (optional)
10 - Freshly ground black pepper, to taste

→ Garnish (optional)

11 - Extra cilantro leaves
12 - Lime wedges

# Steps:

01 - Boil edamame in water for 5 minutes, then drain and rinse with cold water.
02 - Pulse the edamame in a food processor until mostly smooth.
03 - Add avocado, lime juice, sea salt, ground cumin, and black pepper to the processor. Pulse until creamy with some texture remaining.
04 - Transfer mixture to a bowl and fold in chopped jalapeño, tomato, red onion, and cilantro.
05 - Taste and adjust salt, pepper, or lime juice as desired.
06 - Garnish with extra cilantro leaves and lime wedges before serving.

# Top Tips:

01 -
  • The edamame adds protein that actually keeps you full, something regular guacamole never does for me
  • The texture becomes this incredible creamy cross between hummus and guacamole that people cannot stop eating
02 -
  • Overprocessing in the food processor turns this into a weirdly smooth baby food consistency, so those small chunks are actually your friends
  • The lime juice is not just for flavor, it keeps the avocado from turning brown, so do not be shy with it
03 -
  • Roast the edamame and garlic together before blending for a deeper, smoky flavor that people will ask about
  • Let the dip sit for at least 15 minutes before serving to let the flavors meld together properly
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