We mentioned this fantastic recipe for edamame guacamole on our Friday Five last week, and after making it we thought it deserved its own post. This might just replace hummus as our favorite appetizer.
Edamame Guacamole adapted from Two Peas and Their Pod
What You Need:
- 1 cup shelled edamame (thawed, if frozen)
- 1 1/2 avocados, peeled and diced
- 1/4 onion, diced
- 2 cloves garlic
- juice from 2 limes
- 1/4 cup cilantro, chopped
- sea salt
- pita chips or other veggies
How You Do It:
- In the bowl of a food processor, pulse the edamame, avocado, onion, garlic, lime juice and cilantro until smooth. You may need to add a little water, a tablespoon at a time, if your guacamole is too paste-y. I used frozen edamame, and there was enough water clinging to the soybeans that I didn’t need to add any more.
- Scoop into a serving dish and season with sea salt.
- Serve with pita chips (Stacy’s Naked Pita Chips are our fave) or other veggies.
This was a hit at my house. Baby Joe loves avocados, and we had fun shopping for them, peeling them, tasting them (just to make sure!), etc. The original recipe called for seeded and chopped jalapeno; I forgot to scoop one at the store, and I didn’t miss the heat. You could certainly add some though, if you like your guacamole spicy.
What’s your favorite healthy appetizer? Share it with us on Twitter or Instagram @glitter_blog_xo!
PS – Check out our pics from the weekend…the weather was GORGEOUS in Georgia, and we enjoyed every minute of it.