Edamame Guacamole
Made with avocado and edamame, this guacamole variation is both creamy and modern. Support with raw vegetables like celery, carrots, and radishes for dipping or alongside baked pita chips as a wholesome snack or appetizer.
- 1 cup frozen shelled edamame, thawed
- 1 ripe avocado, peeled and pitted
- 1 canned chipotle pepper in adobo sauce, finely chopped
- 1/3 bunch cilantro
- 1/4 white onion, roughly chopped
- juice of 2 limes
- salt and pepper, to taste
- Attach edamame, avocado, chipotle, cilantro, onion, and lime juice in a meals processor and pulse unless practically soft. Add sufficient water (about 2 tablespoons) to ticket a creamy consistency and pulse yet once more. Transfer guacamole to a bowl, season with salt and pepper and wait on.