Edamame Guacamole
Edamame Guacamole is a bright, flavorful, and low fat + high protein alternative to traditional guacamole. This edamame dip is super easy to make and customize, making it a fabulous side or snack to serve with raw veggies, baked tortilla chips, or oil-free fries.
Equipment
- 1 Blender or Food Processor works too
- 1 Blender spatula Not a necessity, however I love my blender spatula because I feel like it helps me get every bit of deliciousness out of the blender!
- 1 Citrus squeezer if using fresh limes
Ingredients
Edamame Guacamole
- 2 cups thawed shelled edamame
- 1/3 cup lime juice, fresh preferred, bottled is fine though
- 1 1/2 teaspoons granulated onion
- 2 teaspoons granulated garlic
- 2 teaspoons white or yellow miso paste, to taste, see note below
- 1 teaspoon dried cilantro or dried parsley, if using fresh use 1 tablespoon chopped herbs
- 1/3 cup filtered water, more or less as needed to blend
Optional Add-Ins
- finely chopped onion, I used red onion but white onion or green onion also work
- seeded diced tomatoes or quartered cherry tomatoes or grape tomatoes
- chopped jalapeños, seeded if you wish
- chopped fresh cilantro or parsley
Instructions
- Start blending: Add the thawed shelled edamame, lime juice, granulated onion, granulated garlic, herbs, miso paste, and SOME of the water. Add the rest as needed. Depends on what kind of texture you want! If you want a thick and chunky edamame dip, you'll want less water, and if you want a really smooth creamy guacamole or even a sauce, you'll want more water.
- Troubleshooting: If the blender gets stuck, stop blending and scrape down the sides OR use a tamper if your blender came with one.
- Taste and adjust flavors: Taste the dip. Want more tartness? Add a splash more lime juice. Need it saltier? Add more miso or whatever salty ingredient you're using to replace it. Blend again if needed or stir by hand if you're just adding more lime juice.
- Add mix-ins: One you're satisfied with the flavor and texture of your edamame dip, add it to your serving bowl or an airtight container for storage. Stir in the finely chopped onion and seeded diced tomatoes (or whatever you're using) with a spoon or spatula.
- Serve or store: If you don't mind serving edamame guacamole at room temperature, serve it now with cut veggies, crackers, or whatever you like. If you like it cold like I do, pop it into an airtight container and refrigerate it for a few hours or up to 5 days. Enjoy!
Video
Notes
- Frozen Shelled Edamame: Peas are a great substitute here. Because of their texture differences, you might not as much water (or any) to blend thawed green peas. You might also need more, and keep in mind they are sweeter and less fibrous, so you might end up with a sweeter flavored dip and a more pureed texture.
- White or Yellow Miso Paste: This is to replace the salt in the recipe, but I also love the little hint of umami flavors. Per Dr. Michael Greger of NutritionFacts.org, the soy in miso has a protective effect so the sodium in miso paste will not affect us negatively. Please feel free to omit or use a pinch of salt if that is what you prefer.
- Finely chopped onion and seeded diced tomatoes: Add whatever stir-ins you like such as fresh herbs, chopped jalapeños, crushed red pepper flakes, etc. Or omit them and just eat your edamame guac as is.
Nutrition
Serving: 0.25cupCalories: 59kcalCarbohydrates: 6.1gProtein: 4.3gFat: 1.6gSodium: 122.1mg
Tried this recipe?Let us know how it was!