Edamame Guacamole with Pita (Printable Version)

A creamy avocado and edamame blend paired with crisp pita chips, ideal for fresh snacking.

# What You 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
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

# How To Make It:

01 - Set 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. Transfer to a cooling rack.
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 cooled edamame with minced garlic and lime juice until mostly smooth.
05 - 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, maintaining some texture.
06 - Taste and adjust salt, pepper, and lime juice to preference.
07 - Transfer guacamole to a serving bowl and serve immediately with cooled pita chips.

# Expert Advice:

01 -
  • The edamame adds protein and creaminess without making the dip feel heavy or overly rich.
  • Those homemade pita chips are unbelievably crispy and so much better than store-bought—you'll taste the difference immediately.
  • It comes together in under 30 minutes, which means you can make it on a whim when friends are coming over.
  • The flavor hits differently than traditional guac, with a subtle earthiness that keeps people asking what your secret ingredient is.
02 -
  • Don't blend the avocados in the food processor—it'll turn them into an unpleasant paste instead of a creamy dip with character and texture.
  • The longer guacamole sits, the more oxidation happens and it browns; pressing plastic wrap directly onto the surface of leftovers actually works and keeps it green for a day or two.
  • Underseason initially and taste as you build flavors—it's always easier to add more salt than to rescue a over-salty batch.
03 -
  • Make the edamame mixture ahead of time—it actually keeps better in the fridge than the finished guac, so you can assemble everything in minutes when guests arrive.
  • Keep your lime at room temperature before juicing; it yields more liquid and the flavor is brighter than cold limes straight from the refrigerator.
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