Edamame Guacamole with Pita (Printable Version)

A vibrant mix of creamy avocado, edamame, and fresh herbs balanced by crisp, golden pita chips.

# What You Need:

→ 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 Make:

01 - Preheat your 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 Tips:

01 -
  • It sneaks extra protein into something that feels like pure indulgence, so you're actually nourishing yourself while snacking.
  • The edamame keeps it bright and almost grassy, which somehow makes the whole dip taste fresher than traditional guac.
02 -
  • If your avocados are still firm when you need them, don't panic—just blend them briefly in the food processor with the edamame and lime juice instead of mashing by hand, and they'll incorporate perfectly.
  • Plastic wrap pressed directly onto the surface of leftover guac actually works better than any lid because it cuts off the air that makes it brown.
03 -
  • The food processor is your secret weapon here because it breaks down the edamame into something creamy and integrated instead of lumpy, which happens if you try to mash it by hand.
  • Toast your pita chips just until they're crisp at the edges but still slightly flexible in the middle—they'll harden more as they cool, so don't over-bake them or they'll shatter when you dip.
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