Low Sugar Edamame Guacamole
Guacamole gets a protein-packed upgrade here, with creamy avocado and tender edamame working together for a dip that's thick, satisfying, and genuinely hard to stop eating. Every ingredient pulling flavor duty in this bowl is whole and unprocessed — bright lime juice, fresh jalapeño, red onion, cilantro, and garlic do all the heavy lifting without a single sweetener in sight. That matters more than you might think, because plenty of store-bought dips and seasoning blends sneak in added sugars under names like "dextrose" or "cane syrup," making label-reading a chore. Making it from scratch means you stay completely in control. The edamame adds a subtle nuttiness and a heartier texture than traditional guacamole, so it holds up beautifully as a dip for crudités or tortilla chips without turning watery. A drizzle of extra virgin olive oil and a pinch of cumin round out the flavor in a way that feels almost restaurant-worthy. This is the kind of recipe you'll want to keep in your back pocket for every gathering, snack board, or taco night.
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Learn more →Ingredients
6 servings
- 1 cup frozen shelled edamame
- 2 ripe avocados, halved and pitted
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 jalapeño, seeded and finely minced
- ¼ cup red onion, finely diced
- ¼ cup fresh cilantro, roughly chopped
- 1 clove garlic, finely minced
- ½ tsp ground cumin
- ½ tsp kosher salt, plus more to taste
- ¼ tsp black pepper
- 1 tbsp extra virgin olive oil
- 1 roma tomato, seeded and finely diced (optional)
Instructions
- 1
Bring a small saucepan of salted water to a boil over high heat. Add the frozen edamame and cook for 3–4 minutes, until bright green and tender. Drain and rinse under cold water until cool to the touch.
- 2
Transfer the cooled edamame to a mixing bowl and mash with a fork or potato masher until mostly smooth with some texture remaining — a few whole or half beans are fine.
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