If you’d like some protein in your guacamole and chips, blending the prime ingredient — avocado — with edamame (fresh green soybeans) is a great way to do so. If you don’t care for soy products, you can substitute baby lima beans or even green peas. Make the dip smooth or chunky, as you prefer. Photos by Evan Atlas.

Recipe

Edamame Guacamole

If you’d like some protein with your guacamole and chips, blending the prime ingredient — avocado — with edamame (fresh green soybeans) is a great way to do so.

5 from 1 vote

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Course: Snack / Dip

Cuisine: Vegan / Healthy

Diet: Vegan, Vegetarian

Keyword: Edamame Guacamole, guacamole recipe, how to make guacamole

Prep Time: 15

Total Time: 15

Servings:

Calories: 68kcal

Author: Veg Kitchen

Ingredients

1 cup shelled edamame fresh or frozen
2 tablespoons lemon or lime juice plus more to taste
¼ cup cilantro
1 to 2 scallions green parts only, chopped
½ teaspoon ground cumin
1 small hot fresh chile pepper like jalapeño, seeded and chopped, or one 4- to 6-ounce can chopped mild chiles
1 medium ripe avocado pitted and peeled
Salt and freshly ground pepper to taste

US Customary - Metric

Instructions

Cook the edamame in gently simmering water for about 8 minutes, or until tender. Drain.
Combine the edamame in a food processor with ¼ cup water, the lemon or lime juice, and cilantro. Process until smooth.
Add the hot chile pepper or canned chiles and the avocado (large chunks are fine) and either pulse on and off to leave it chunky, or let the processor run if you’d like it to be smoothly blended with the edamame.
Scrape the mixture into a small serving container. Taste and add more lemon or lime juice if you’d like, and season with salt and pepper. Serve at once with tortilla chips.