Edamame Guacamole with Pita (Print Version)

A creamy avocado and edamame blend paired with golden, crisp pita chips—fresh and perfect for any occasion.

# Components:

→ 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 your 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 to 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 to 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 Advice:

01 -
  • The edamame keeps everything looking fresh and green long after you'd normally see browning, which means you can actually make this ahead without stress.
  • You get a creamy dip and protein-packed pita chips all in one go, so there's minimal cleanup and maximum satisfaction.
  • It tastes sophisticated enough to serve at a dinner party but easy enough that you won't spend the whole time in the kitchen.
02 -
  • Avocados oxidize fast, which is why people say guac always browns—but the edamame actually prevents this because it keeps oxygen away from the surface, so this dip genuinely stays fresh-looking for hours.
  • Don't skip cooling the edamame under cold water; warm edamame will release steam into your guacamole and make it watery and sad instead of perfectly creamy.
  • If you're making this more than an hour ahead, press plastic wrap directly onto the surface of the dip so no air touches it—this is the actual secret people don't talk about enough.
03 -
  • If your avocados feel slightly firm, cut them in half the night before and let them sit in the fridge—they'll be perfectly ripe by snack time without ever being overripe and mushy.
  • Add a tiny pinch of ground coriander alongside the cumin if you want the spice profile to feel even more interesting and complex.
  • Toast the cumin in a dry pan for 30 seconds before adding it—it wakes up the flavor and makes people actually taste it instead of just feeling the warmth.
Return