Edamame Guacamole Pita Chips (Printable)

Creamy edamame and avocado dip served alongside crisp, golden pita chips, perfect for snacking or entertaining.

# What You'll Need:

→ 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
07 - 1/4 cup red onion, finely diced
08 - 1/2 teaspoon ground cumin
09 - 1/2 teaspoon sea salt
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

# Directions:

01 - Preheat oven to 375°F.
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 8-10 minutes, turning halfway through, until golden and crisp. Set aside to cool.
03 - Bring a small pot of salted water to a boil. Add shelled edamame and cook for 3-4 minutes until tender. Drain and rinse under cold water.
04 - In a food processor, blend the cooked edamame, garlic, and lime juice until mostly smooth.
05 - In a large bowl, mash the avocados with a fork. Add the edamame mixture, cilantro, jalapeño, 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 the guacamole immediately with cooled pita chips.

# Expert Advice:

01 -
  • It's creamy and satisfying without being heavy, thanks to the edamame adding protein and an earthy sweetness.
  • Your guests will actually ask for the recipe because it tastes like someone thought really hard about making them happy.
  • The whole thing comes together in less time than it takes to order takeout, yet feels impressive enough for entertaining.
02 -
  • Edamame that's still frozen or too firm won't blend smoothly—always cook it until it's genuinely tender, or you'll end up with a weird texture that won't fool anyone.
  • The moment you cut an avocado, oxidation starts happening, so lime juice isn't just flavor; it's a shield that keeps your dip green and beautiful instead of turning that sad gray-brown color.
03 -
  • If your avocados aren't perfectly ripe yet, a quick blast in the microwave for 30 seconds won't mash them, but it'll soften them enough to work with.
  • Add a splash of hot sauce or some diced tomatoes to the guacamole if you want to wake it up—the acidity and heat play beautifully with the edamame's sweetness.
Go Back