Pin it I discovered edamame guacamole completely by accident on a humid Tuesday afternoon when my grocery store was out of regular avocados. Standing in the produce section looking sheepish, I grabbed a bag of frozen edamame and wondered if I could stretch what I had. Two minutes later, I was pulsing green beans in my food processor like it was the most obvious thing in the world, and honestly, the result changed how I think about guacamole entirely.
My friend Marcus came over complaining that every dip he made turned into mush within an hour. I handed him a bowl of this and watched his face light up when he realized the edamame kept it sturdy and spreadable. He texted me the next day asking for the recipe, and I knew I'd stumbled onto something that actually works.
Ingredients
- Edamame: Whether you grab frozen or fresh, a full cup gives you the creamy base that avocado alone can't quite achieve, plus extra protein that sneaks in without tasting like a health bar.
- Ripe avocado: Just one is all you need when edamame does the heavy lifting—it adds that silky richness and keeps costs down.
- Jalapeño: Seed it if you're cautious, but keep a few specks for heat that builds gently instead of shocking you.
- Tomato: Diced small so it doesn't break down into juice; fresh is non-negotiable here.
- Red onion: Finely chopped so it softens slightly and distributes flavor, not crunchy and overpowering.
- Fresh cilantro: Two tablespoons stirred in at the end keeps it bright; add more if that's your thing.
- Lime juice: The acid is what keeps everything tasting alive and fresh—don't skip it or substitute bottled.
- Sea salt and cumin: Salt is essential, cumin is optional but it adds a warmth that ties everything together.
Instructions
- Boil and chill the edamame:
- Frozen edamame needs just five minutes in boiling salted water to warm through and soften slightly. Drain immediately and run cold water over them so they stop cooking and stay bright green.
- Pulse into creaminess:
- The food processor is your friend here—pulse until mostly smooth but with some tiny flecks still visible. Over-blending turns it into baby food; you want texture.
- Combine the base:
- Add avocado, lime juice, salt, cumin, and pepper to the edamame and pulse gently just until creamy with chunks. The goal is that dreamy consistency where it holds together but still feels alive.
- Fold in the fresh elements:
- Transfer everything to a bowl and gently fold in the jalapeño, tomato, red onion, and cilantro by hand. This keeps everything from getting too broken down and bruised.
- Taste and adjust:
- Always taste before serving—every lime is different, every palate is different. Add more salt, more lime, more cilantro until it feels right to you.
- Serve right away:
- Scoop into a bowl, scatter cilantro on top, add lime wedges, and surround with chips or vegetables. The longer it sits, the more it oxidizes, so fresh is always better.
Pin it The real magic happened when I brought this to a potluck and three people asked if it was a new restaurant trend. I didn't tell them the secret ingredient was edamame until after they'd already fallen in love with it.
Why This Works as a Protein Snack
Most guacamole is basically fat and calories with minimal staying power. This version swaps half the avocado for edamame, keeping the creaminess intact while doubling the protein per serving. You can actually eat this and feel satisfied instead of reaching for more five minutes later. It's the kind of small shift that makes a snack feel intentional instead of mindless.
Storage and Keeping It Fresh
This keeps covered in the fridge for up to two days, though I've found it tastes best within the first 24 hours. If you're making it ahead, layer plastic wrap directly on the surface so it doesn't turn brown. The edamame base actually holds up better than straight avocado dip because there's less surface area exposed to oxidation.
Ways to Make It Your Own
The basic recipe is a starting point, not a rule book. I've swapped red onion for scallions when that's what I had, stirred in diced mango for a sweet-savory moment, and even added a pinch of smoked paprika on days when I wanted something deeper. The edamame base is stable enough to handle experimentation without falling apart.
- Stir in a spoonful of hot sauce or keep some jalapeño seeds if you love heat that builds.
- Serve it as a sandwich spread instead of mayo—it holds up beautifully and adds nutrition.
- Make it a day ahead if you're hosting; it actually develops flavor as it sits.
Pin it This recipe proves that sometimes the best discoveries happen when you're improvising instead of following a plan. It's become my go-to when I want something that tastes like celebration but barely requires effort.
Recipe FAQs
- → How do I prepare the edamame for this dip?
Cook shelled edamame in boiling water for 5 minutes, then drain and rinse under cold water before blending.
- → Can I adjust the spiciness level?
Yes, control heat by using less jalapeño or removing seeds, or add hot sauce for extra kick.
- → What are good serving suggestions for this spread?
Serve with tortilla chips, fresh crudités, or as a flavorful sandwich spread.
- → How long will the mixture stay fresh?
Keep it covered in the refrigerator for up to 2 days to maintain freshness.
- → Are there any ingredient substitutions recommended?
Try swapping red onion with scallions or adding diced mango for a touch of sweetness.