Edamame Guacamole Edamame Guacamole

Food styling by David Grenier | Prop styling by Sabrina Linn Image by: Jeff Coulson

Homemade baked pita chips make a great pairing for this twist on guacamole. To make them, cut four pita pockets into 12 wedges each and toss with a bit of olive oil. Bake on a rimmed baking sheet in 350°F (180°C) oven until crisp and golden, about 8 minutes. Let cool, then store in an airtight container for up to a week.

  • Prep time 10 minutes
  • Total time 20 minutes



In saucepan of boiling salted water, cook edamame for 1 minute. Drain and let cool to room temperature.

In food processor, purée together edamame, avocado, green onion, lime juice, garlic, salt, pepper and 1 tbsp water until smooth. Stir in cilantro.

Makes 1 1/2 cups.

Nutritional facts per tbsp: about

  • Fibre 1 g
  • Sodium 61 mg
  • Protein 1 g
  • Calories 20.0
  • Total fat 2 g
  • Potassium 66 mg
  • Cholesterol 0 mg
  • Total carbohydrate 1 g


  • Iron 1.0
  • Folate 10.0
  • Vitamin C 2.0
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Appetizers & Snacks

Edamame Guacamole