Carrageenan Free Edamame Guacamole
Guacamole just got a protein-packed upgrade, and it's every bit as creamy and vibrant as the classic you love. Cooked edamame gets mashed right alongside ripe avocado, creating a dip that's thick, satisfying, and loaded with fresh flavor from lime juice, jalapeño, cilantro, and a touch of cumin. Every ingredient here is whole and straightforward — no processed thickeners, stabilizers, or additives that sneak into store-bought dips and packaged guacamole products. That matters because carrageenan, a common seaweed-derived additive, turns up in a surprising number of refrigerated dips and dairy-adjacent products, making homemade the safest and most delicious route. The olive oil gives it a silky finish, and the optional Roma tomato adds a little brightness and color if you want it. It comes together in one bowl with minimal effort, and it's just as good scooped onto tortilla chips as it is alongside crisp vegetable crudités. Once you try this version, it's hard to go back to anything from a plastic tub.
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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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