Lupin Free Edamame Guacamole
Creamy, bright, and packed with fresh flavor, this guacamole gets a protein boost from mashed edamame blended right into the avocado base. The result is a dip that's thicker and heartier than the classic version, with the same crowd-pleasing taste you'd expect from ripe avocados, fresh lime, jalapeño, and cilantro. Lupin — a legume increasingly found in gluten-free flours, pasta, and packaged snacks — can be a surprisingly sneaky ingredient to avoid, but every single component here is naturally free of it. Edamame is simply young soybeans, a completely different legume, so you get all the creamy, satisfying texture without any concern. A hit of cumin and a drizzle of olive oil round out the flavor in a way that feels restaurant-worthy but comes together in just a few simple steps. Serve it with tortilla chips or crunchy vegetable crudités and watch it disappear fast.
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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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