Pin It I discovered edamame guacamole by accident on a Tuesday afternoon when I had half an avocado left and a bag of frozen edamame staring at me from the freezer. Instead of letting the avocado go brown, I threw it into the food processor with the edamame and suddenly had this vibrant, creamy dip that tasted like guacamole's sophisticated cousin. My friend Sarah took one bite and asked why I wasn't selling it, which honestly made my day.
The first time I made this for a dinner party, I was nervous that nobody would get it. They'd all grown up with traditional guacamole, and here I was serving them something different. But watching people come back for seconds, dipping their chips and genuinely surprised by how good it was—that's when I knew this recipe belonged in rotation.
Ingredients
- Shelled edamame (1 cup): Fresh or frozen works perfectly; frozen is actually more convenient and you'll get the same creamy result after pulsing.
- Ripe avocado (1): The star ingredient that brings the classic guacamole creaminess—choose one that yields slightly to pressure.
- Jalapeño (1 small): Seeded and finely chopped, this gives you just enough heat without overpowering the delicate flavors.
- Fresh tomato (1 small): Adds brightness and a little moisture; choose one that's juicy rather than mealy.
- Red onion (1/4 cup): Finely chopped so it disappears into the dip and adds a sharp, clean note.
- Fresh cilantro (2 tablespoons): Chopped at the last minute to keep it vibrant and herbaceous.
- Lime juice (2 tablespoons): Fresh-squeezed makes all the difference; it keeps everything bright and prevents browning.
- Sea salt (1/2 teaspoon): A pinch more than you'd think you need, because the edamame absorbs it beautifully.
- Ground cumin (1/4 teaspoon, optional): Just a whisper if you use it, or skip it entirely if you want the pure vegetable flavors to shine.
- Freshly ground black pepper: A few generous grinds right before serving so it tastes alive.
Instructions
- Boil and chill the edamame:
- Drop your edamame into a pot of salted boiling water and let them cook for about 5 minutes, then drain and shock them under cold running water. This stops them from cooking further and keeps them bright green.
- Pulse into creaminess:
- Add the cooled edamame to your food processor and pulse until mostly smooth with just a few tiny bits remaining. This is the magic step that makes it creamy without turning it into baby food.
- Blend in the avocado:
- Add your avocado, lime juice, salt, cumin if using it, and a crack of black pepper, then pulse again until you get that fluffy, chunky texture you're after. Don't overwork it or you'll end up with green mush.
- Fold in the fresh stuff:
- Transfer everything to a bowl and gently fold in your chopped jalapeño, tomato, red onion, and cilantro so they stay as little bright pieces rather than getting lost in the blend. This is where the texture really comes alive.
- Taste and adjust:
- Give it a try and season with more salt, lime, or pepper until it makes you happy. Sometimes you need just a tiny bit more of something to wake it all up.
- Serve with flair:
- Transfer to your serving bowl, top with extra cilantro and a few lime wedges on the side, and watch people dive in.
Pin It I'll never forget my neighbor Maria tasting this for the first time and asking if it had avocado in it at all, because the texture was so different from what she expected. When I told her it was edamame doing most of the heavy lifting, she literally asked for the recipe right then. That's the moment I realized this wasn't just a creative hack—it was actually something special.
Why This Works as a Game-Changer
Traditional guacamole can be expensive and unpredictable when avocados aren't cooperating with you. This version keeps the soul of guacamole while edamame brings structure and staying power. The protein boost means you can serve it as a real appetizer instead of just a side dip, and honestly, it holds together better if you're not eating it the second you finish blending.
How to Make It Your Own
The beauty of this recipe is that it's a jumping-off point. I've seen people swap in scallions for red onion when they want something milder, add a handful of diced mango for sweetness and tropical vibes, or amp up the heat by leaving the jalapeño seeds in. You could even toss in a pinch of garlic powder or hot sauce if you're feeling bold.
Serving Ideas and Storage
This dip is endlessly versatile, which is why it became a staple in my kitchen. Serve it with tortilla chips, crispy vegetables, whole grain crackers, or spread it thick on a sandwich or wrap for something unexpected. It keeps covered in the fridge for up to 2 days, though I've never had any left that long.
- The flavor actually gets deeper after a few hours as everything melds together.
- If it starts to dry out, a tiny squeeze of fresh lime juice wakes it right back up.
- Make it ahead for parties and just add the cilantro garnish fresh right before guests arrive.
Pin It This recipe taught me that sometimes the best dishes come from working with what you have rather than waiting for perfect ingredients. It's become the dip I make when I want to feel like I've done something clever without actually stressing.