Edamame Guacamole with Pita (Print out)

Creamy avocado and edamame paired with crisp pita chips for a fresh, flavorful snack.

# What You'll Need:

→ 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, 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 Make It:

01 - Set oven to 375°F (190°C) for baking pita chips.
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 cooked 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 tastes like restaurant-quality guacamole but comes together in under 30 minutes with ingredients you probably already have on hand.
  • The edamame trick gives you extra protein and keeps the dip from separating too quickly, which feels like a small victory every single time.
  • Golden, crispy pita chips made at home beat anything store-bought because you control exactly how crunchy and flavorful they get.
02 -
  • If your edamame are still warm when you blend them, they'll release moisture and make the guacamole watery, so that cold water rinse is non-negotiable.
  • Pressing plastic wrap directly onto the surface of leftover guacamole really does prevent browning better than any other method I've tried, because it blocks the air exposure.
  • Lime juice is your insurance policy against oxidation, but even with it, edamame guacamole is best made within a few hours of serving.
03 -
  • Chill your mixing bowl in the freezer for five minutes before combining ingredients if your kitchen is warm; cold bowls slow down oxidation and keep the texture creamy.
  • If you're feeding a crowd, blend the edamame base the night before and store it separately, then combine with fresh avocado just before serving for maximum flavor and color.
Go back