MAKES: ABOUT 1½ CUPS • DIFFICULTY: easy
Edamame has been a long-time favorite snack of mine. They’re so good I can eat a seemingly endless amount of them right from their pods. This recipe calls for them to be incorporated into a creative take on guacamole, which I love just as much as enjoying them au naturel.
The problem with guacamole is that most people want to dip salted, deep-fried tortilla chips into it. Don’t do it! Skip the chip in favor of raw vegetables, such as carrots or bell pepper strips. Or, do as I do, and dip with steamed asparagus.
1 cup frozen shelled edamame, thawed
1 ripe Hass avocado, peeled and pitted
2 teaspoons blended peeled lime (see here)
1 teaspoon Savory Spice Blend
⅛ to ¼ teaspoon ground cumin, or to taste
1 Roma tomato, finely chopped
2 tablespoons chopped fresh cilantro
1 tablespoon minced red onion
1 tablespoon minced jalapeño pepper (optional)
Steamed asparagus or raw vegetables, for dipping
Cook the edamame in a saucepan of boiling water until tender, 10 to 12 minutes. Drain and set aside to cool.
In a food processor, combine the edamame, avocado, lime, Savory Spice Blend, and cumin, and process until smooth. Transfer to a bowl and fold in the tomato, cilantro, onion, and jalapeño (if using). Serve with vegetables for dipping.