Edamame Guacamole Pita Chips (Printable version)

Creamy avocado mixed with edamame and herbs, complemented by crunchy pita chips for a fresh snack.

# Ingredient List:

→ Edamame Guacamole

01 - 1 cup shelled edamame, thawed
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

# How-To Steps:

01 - Set oven to 375°F (190°C).
02 - Slice each pita bread into 8 triangles. Arrange on baking sheet, brush lightly with olive oil, and sprinkle with salt and smoked paprika. Bake for 8-10 minutes, turning halfway through, until golden and crisp. Set aside to cool.
03 - Bring small pot of salted water to boil. Add shelled edamame and cook for 3-4 minutes until tender. Drain and rinse under cold water.
04 - In food processor, blend edamame, garlic, and lime juice until mostly smooth.
05 - In large bowl, mash avocados with fork. Add 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 guacamole immediately with cooled pita chips.

# Expert Advice:

01 -
  • It's creamy and satisfying but actually packed with plant-based protein that keeps you full longer than typical guacamole.
  • The edamame stretches your avocados further, so you feel fancy without breaking the bank or using three whole avocados.
  • Homemade pita chips are impossibly easy and taste a thousand times better than anything from a bag.
02 -
  • Don't skip the cold water rinse on the edamame—it stops the cooking and removes that slightly bitter edge that can creep in if you let them sit in hot water.
  • The edamame absolutely must be cooked and cooled before you blend it, otherwise the heat makes the lime juice smell funky and the texture gets mushy instead of creamy.
  • Plastic wrap pressed directly onto the surface of leftover guacamole is magical; it cuts off oxygen and keeps browning from happening for at least a day.
03 -
  • Buy your avocados a few days before you need them and let them sit on the counter—this gives you control over ripeness instead of rushing to use hard ones.
  • Toast your cumin in a dry pan for ten seconds before adding it to the guacamole; this wakes up the flavor in a subtle but noticeable way.
  • If your food processor is tiny, blend the edamame and garlic together first, then add the lime juice in the next pulse—this prevents the mixture from becoming too loose and watery.
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