Edamame Guacamole with Pita (Printer-Friendly)

Creamy avocado and edamame dip served with crunchy golden pita chips, ideal for easy snacking or gatherings.

# 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.
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 Suggestions:

01 -
  • It's creamy and satisfying without the guilt, thanks to edamame sneaking in extra protein and fiber.
  • The flavor feels fresh and modern, but the prep is so easy you'll make it on a random Tuesday night.
02 -
  • Edamame must be cooked and cooled before blending—undercooked ones are mealy and disappointing, so don't rush this step.
  • Lime juice is non-negotiable for both flavor and preventing that brown oxidation that kills the visual appeal.
03 -
  • If you're making this ahead, press plastic wrap directly onto the surface of the guacamole to keep air away and prevent that disappointing brown discoloration.
  • Always taste and adjust seasoning at the very end—avocado varies in flavor intensity, and lime juice can always be your secret weapon to balance everything.
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