Edamame Guacamole Pita Chips (Printable)

Creamy avocado and edamame mix paired with golden pita chips for a fresh and satisfying snack.

# What You'll Need:

→ 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

# How-To Steps:

01 - Set 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. Transfer to a wire rack to cool completely.
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 until cooled.
04 - In a food processor, blend the edamame, garlic, and lime juice until mostly smooth with slight texture remaining.
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.
06 - Taste the guacamole and adjust salt, pepper, and lime juice as needed for desired flavor balance.
07 - Transfer guacamole to a serving bowl and serve immediately with cooled pita chips.

# Expert Tips:

01 -
  • It's heartier than regular guacamole thanks to the edamame, so it actually fills you up instead of disappearing in five minutes.
  • The lime and cilantro keep it bright and fresh while the cumin adds just enough warmth to make people ask what your secret is.
  • You'll impress guests at parties without breaking a sweat, since it comes together in fifteen minutes flat.
02 -
  • Don't cook the edamame any longer than 4 minutes or they'll turn mushy and won't blend into that silky texture you're after.
  • Pressing plastic wrap directly onto the surface of leftover guacamole actually works—it stops oxygen from browning it, and you'll have fresh dip waiting for the next day.
03 -
  • Use a food processor for the edamame but mash the avocado by hand—this keeps the texture interesting and prevents the whole thing from becoming baby food.
  • If your avocados aren't perfectly ripe yet, make the dip without them, cover it, and fold in the avocado right before serving to avoid premature browning.
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