Edamame Guacamole with Pita (Printable Version)

Creamy avocado mixed with edamame paired with golden pita chips for a fresh, nutritious snack.

# What You'll 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

# Directions:

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 to 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 to 4 minutes until tender. Drain and rinse under cold water.
04 - In a food processor, blend the cooled 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 sneaks plant-based protein into a snack you'd actually want to eat, making you feel virtuous without any sacrifice.
  • The combination of creamy and slightly grainy textures keeps every bite interesting instead of monotonous.
  • It comes together in barely thirty minutes, so it's perfect for those moments when guests arrive earlier than expected.
02 -
  • If your avocados aren't ripe, the whole thing falls apart—they should be a beautiful deep green inside with no brown spots when you cut them open.
  • The lime juice isn't just for flavor; it actually slows down the browning process, so don't skimp on it or skip the bottled kind thinking it won't matter.
  • Press plastic wrap directly onto the surface of leftover guacamole if you want to store it; the plastic barrier keeps oxygen away and prevents that sad brown layer from forming.
03 -
  • Buy pre-shelled frozen edamame—it saves time and honestly tastes just as good as fresh, especially if your farmers market doesn't have them in season.
  • A squeeze of lime juice right before serving brings back brightness that sometimes fades after sitting in the bowl for a while.
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