Inspired by True Food Kitchen, this edamame guacamole is truly something special! You’d never guess there’s (fiber- and protein-rich!) edamame hidden in this creamy and classic condiment.
To get the texture just right, we threw it in the food processor for an extra smooth and satisfying result! Just 7 ingredients and 25 minutes required for this delicious, nutrient-packed dip. Grab your chips, friends!
Origins of Guacamole
It’s now a popular dip in many regions of the world and has been adapted with the addition of a variety of ingredients. This version features edamame for a fiber and protein boost!
How to Make Edamame Guacamole
The first step is to cook the shelled edamame by boiling it in salted water until very tender (about 12-15 minutes). While that’s going on, there’s plenty of time to chop the avocado, red onion, jalapeño, and cilantro.
We then add the cooked edamame to a food processor with half of the avocado chunks, blending until the edamame breaks up into small pieces.
Next, we toss in the remaining avocado chunks, red onion, and jalapeño, along with sea salt for flavor and lime juice for brightness.
A few more pulses to break it all down, and you’re almost to the finish line.
Transfer to a serving dish, stir in cilantro, and all that’s left to do is dip away!
We hope you LOVE this guacamole! It’s:
A little spicy
& SO classic!
We love it as a dip with tortilla chips or sliced veggies for taco night or whenever the snack craving strikes. It’s also delicious on our Smoky BBQ Bean Tacos, Grain-Free Burrito Bowls with Shredded Mexican Chicken, and Plantain Black Bean Enchilada Bake.
More Plant-Based Dips
- Charred Serrano White Bean Dip
- Garlic Dill Sunflower Dip
- Cheesy Vegan Spinach & Artichoke Dip
- Easy Muhammara Dip
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
The BEST Edamame Guacamole
- 1 cup frozen shelled edamame
- 2 medium ripe avocados, roughly chopped
- 1/3 cup red onion, roughly chopped (or sub shallot)
- 1-2 small jalapeños, seeds removed and roughly chopped (omit or reduce for less heat)
- 2-3 Tbsp lime juice (use lemon in a pinch!)
- 1/2 tsp sea salt (plus more for salting water)
- 1/4 cup loosely packed chopped cilantro
FOR SERVING optional
- Tortilla chips
- Sliced veggies (carrots, cucumber, radish, bell pepper, etc.)
- Bring 4 cups (950 ml) of water to a boil in a medium saucepan. Season generously with salt then add edamame. Cover and let boil for 12-15 minutes, or until the edamame is very tender.
- While the edamame boils, prepare the rest of your ingredients.
- When the edamame is tender, drain and rinse with cold water to cool it down quickly. Transfer the edamame to a food processor along with half of the chopped avocado. Turn the food processor on, stopping to scrape down the sides a couple of times. Blend until the mixture is smooth and no large pieces of edamame remain — there may be some slight graininess from the edamame, but this is okay!
- Next, add the remaining avocado along with the red onion, jalapeño, lime juice, and 1/2 tsp salt (adjust amount if altering default number of servings). Pulse until the mixture is well blended and the onion and jalapeño are in small pieces.
- Transfer to a serving dish, add the cilantro, and stir. Then taste and adjust flavor as needed, adding more lime (or lemon) juice for acidity, cilantro for herby flavor, jalapeño for spice, or salt to taste.
- Serve immediately with tortilla chips or veggies of choice. Store leftovers well covered for up to 2-3 days in the refrigerator, though best when fresh.
- To extend freshness and prevent browning, squeeze a little more lime juice over the top of the guacamole and make sure a lid or plastic wrap is touching the surface of the guacamole. If the top appears slightly browned after storing, just scoop off the very top layer — the guacamole underneath is usually fine!
*Nutrition information is a rough estimate calculated with the lesser amounts of jalapeño and lime juice and without optional ingredients.