Edamame Guacamole with Pita (Print Version)

A creamy avocado and edamame dip served alongside golden baked pita chips for a fresh, savory bite.

# What to Use:

→ Edamame Guacamole

01 - 1 cup shelled edamame, thawed if frozen
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, optional
07 - 1/4 cup red onion, finely diced
08 - 1/2 teaspoon ground cumin
09 - 1/2 teaspoon sea salt, or to taste
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, optional

# How to Prepare:

01 - Preheat oven to 375°F (190°C).
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. Bake for 8-10 minutes, turning halfway through, until golden and crisp. Set aside to cool.
03 - Bring a small pot of salted water to a boil. Add shelled edamame and cook for 3-4 minutes until tender. Drain and rinse under cold water.
04 - In a food processor, blend the edamame, garlic, and lime juice until mostly smooth.
05 - In a large bowl, mash the avocados with a fork. Add the edamame mixture, cilantro, jalapeño if using, red onion, cumin, salt, and pepper. Stir until well combined and creamy, leaving some texture if desired.
06 - Taste and adjust seasoning as needed.
07 - Serve the guacamole immediately with cooled pita chips.

# Expert Advice:

01 -
  • It's packed with protein from the edamame, so you actually feel full after snacking instead of reaching for more five minutes later.
  • The flavor is brighter and fresher than standard guacamole, with a subtle nuttiness that keeps people guessing what makes it different.
02 -
  • Don't cook the edamame ahead of time and let them sit for hours—they'll develop a mushy texture and turn gray-green, which affects both the flavor and the visual appeal of the final dip.
  • If you're making this for a crowd, prep everything separately and assemble the guacamole no more than 30 minutes before serving; avocado oxidizes quickly even with lime juice protection.
03 -
  • Use a wooden spoon to mash the avocados rather than a mixer or food processor, which can overwork them and make them bitter and grainy.
  • If you have fresh tomatoes in season, dice them finely and fold them in just before serving—they add brightness without making the dip watery.
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