Edamame Guacamole Pita Chips (Printable Version)

A creamy edamame avocado dip served alongside crisp, golden pita chips for snacking.

# 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

# 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. 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 feels indulgent but actually sneaks in a protein boost from the edamame, so you won't feel guilty snacking on an entire bowl.
  • The whole thing comes together in under 30 minutes, making it perfect for when guests arrive with little warning.
  • It tastes fresh and vibrant without being fussy, and somehow impresses people who think homemade guac is intimidating.
02 -
  • Avocados brown quickly once they're cut and mixed, so don't make this more than a few hours ahead unless you press plastic wrap directly onto the surface to keep air away.
  • The edamame really does need to be cool before you fold it in, otherwise it softens the avocado texture and everything becomes mushy rather than creamy.
  • Overblending the edamame base is the main mistake, because if it gets too smooth it dominates the flavor instead of supporting the avocado.
03 -
  • Keep edamame frozen until you're ready to cook them, as this preserves their bright color and fresh flavor better than keeping them thawed.
  • Taste your guac at room temperature rather than cold, because flavors mute when they're chilled and you might over-season thinking it needs more salt and lime than it actually does.
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