Edamame Guacamole with Pita (Printable Version)

Creamy avocado meets edamame, complemented by crispy pita chips for a fresh, flavorful snack.

# Components:

→ Edamame Guacamole

01 - 1 cup shelled edamame, thawed
02 - 2 ripe avocados
03 - 1 small garlic clove, minced
04 - 2 tablespoons fresh lime juice
05 - 1/4 cup fresh cilantro, chopped
06 - 1 small jalapeño, seeded and finely chopped
07 - 1/4 cup red onion, finely diced
08 - 1/2 teaspoon ground cumin
09 - 1/2 teaspoon sea salt
10 - 1/4 teaspoon freshly ground black pepper

→ Pita Chips

11 - 4 whole wheat pita breads
12 - 2 tablespoons olive oil
13 - 1/2 teaspoon sea salt
14 - 1/2 teaspoon smoked paprika

# Method Steps:

01 - Preheat oven to 375°F.
02 - Slice each pita bread into 8 triangles. Arrange on a baking sheet, brush lightly with olive oil, and sprinkle with salt and smoked paprika.
03 - Bake for 8 to 10 minutes, turning halfway through, until golden and crisp. Set aside to cool.
04 - Bring a small pot of salted water to a boil. Add shelled edamame and cook for 3 to 4 minutes until tender. Drain and rinse under cold water.
05 - In a food processor, blend the edamame, garlic, and lime juice until mostly smooth.
06 - In a large bowl, mash the avocados with a fork. Add the edamame mixture, cilantro, jalapeño, red onion, cumin, salt, and pepper. Stir until well combined and creamy.
07 - Taste and adjust seasoning as needed.
08 - Serve the guacamole immediately with cooled pita chips.

# Expert Advice:

01 -
  • The edamame keeps your guacamole from turning brown as quickly, which means you can actually make it ahead without panic.
  • It's protein-packed enough to feel substantial, so you're not just eating avocado oil guilt.
  • The flavor is brighter and fresher than traditional guac, like someone opened a window in your mouth.
02 -
  • Don't skip the ice bath for the edamame—the cold water stops the cooking immediately and preserves that vivid green color that makes this dip so stunning.
  • Plastic wrap pressed directly onto the surface of leftover guacamole is a game-changer for preventing browning; air exposure is what turns it that sad gray-green overnight.
03 -
  • Buy avocados a few days before you plan to make this and store them in a paper bag to speed up ripening, then refrigerate them until you're ready to use them.
  • The edamame can be cooked the day before and stored cold, which means you're really only 10 minutes away from serving when people arrive.
Return