Edamame Guacamole with Pita Chips (Printable version)

Creamy avocado and edamame blend paired with crisp, golden pita chips for a nutritious, flavorful snack.

# 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

# Steps to follow:

01 - Set oven to 375°F and allow to reach temperature.
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, red onion, cumin, salt, and pepper. Stir until well combined and creamy, leaving some texture if desired.
06 - Taste and adjust seasoning with additional salt and pepper as needed.
07 - Transfer guacamole to a serving bowl and serve immediately with cooled pita chips.

# Expert tips:

01 -
  • It sneaks extra protein into a snack that tastes totally indulgent without the guilt.
  • The edamame adds an earthy sweetness that makes regular guac feel one-dimensional by comparison.
  • Those pita chips stay crispy for hours, so you can prep everything ahead and actually enjoy your guests.
02 -
  • Overworking the avocado in the food processor is how you end up with green butter instead of textured guac, so fold rather than blend once everything comes together.
  • The lime juice does more than flavor—it's a natural preservative that keeps browning at bay, so don't skip it even if you're not a citrus person.
03 -
  • Buy avocados a day or two before you plan to make this—the perfect ripeness window is narrow and fleeting, so a little planning pays off.
  • Keep the pita chips warm in a low oven while you finish the guacamole, and your guests will taste the difference between room-temperature and slightly warm vehicles for dip.
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