Game Day is around the corner. In that spirit, I’m thinking a lot about dips. Today I’m sharing a guacamole recipe that doesn’t use avocadoes. It uses edamame instead. Find out why below!
I know it sounds strange – how on earth can you make guacamole without avocados? – but bear with me a moment and I’ll tell you all about it.
What Do I Use Instead Of Avocado?
In a quest to do something different with guacamole, I thought about how to make one without avocados. That’s how I came up with this dip recipe with edamame as the main component.
A Mexican Edamame Dip.
If you’d prefer to make guacamole like you’re used to, check out this Guide to the Best Guacamole.
What Is Edamame?
If you’re not familiar, edamame is a young tender soybean. It’s often served in the pod in Japanese restaurants as an appetizer, but you can also find them shelled and frozen like we’ll use today.
How To Make Edamole – Guacamole Without Avocado
To make this, frozen shelled edamame are simmered in water and then puréed with Mexican flavorings like cilantro and lime juice. Then in the blender, water and vegetable oil are streamed in until you get the perfect consistency.
The result is delicious and really cool. It looks a lot like Guacamole, has a smooth texture that’s similar to Guacamole but it tastes…well…it tastes like guacamole would taste if it didn’t have avocadoes in it.
A side bonus of this recipe with edamame, let me just say, is that it has way less fat than guacamole, and also packs a good protein punch, making it a great alternative to guacamole not only for avocado-haters but also for those of us who are trying to keep those fat grams low.
If you’re on the lookout for another plant-based dip to to serve alongside the edamole, try out our Hummus Without Chickpeas. It’s creamy and delicious!Print
Edamole – Guacamole Style Dip with Edamame
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
This easy Mexican dip is a great alternative to Guacamole for anyone watching their weight or for those who don’t like avocados.
- 12 oz. of shelled frozen edamame beans
- ½ cup cilantro leaves
- ¼ cup lime juice
- ¼ cup chopped onion
- 2 cloves of garlic, minced
- 1 Tbsp. minced jalapeno pepper (optional)
- ½ tsp. salt
- ¼ tsp. ground cumin
- ¼ tsp. ground coriander seed
- Pinch of sugar
- 1 Tbsp. vegetable oil
- Bring two cups of water to a boil. Add the beans. Bring the pot back up to a boil over high heat. Reduce heat to low and simmer for 3 minutes. Turn off heat and cover the pot.
- Let it sit until the beans are soft, 7-9 minutes. Drain the beans.
- Put all of the remaining ingredients except for the vegetable oil into a blender. Add 1/4 cup of water. Blend until very smooth.
- Make sure that the blender is running on medium speed and slowly drizzle in the vegetable oil. Blend until it is well-combined.
This post was originally published in June 2013. Revised January 2016.
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