Edamole! A Mexican Dip Recipe With Edamame
Today I’m sharing a Guacamole recipe that uses edamame instead of avocados. Find out why below!
The Hubs and I were at IHOP for breakfast with the kids. I was telling him that I couldn’t come up with a good idea for a Guacamole recipe. I said, “What on earth can I do? Guacamole pizza? Guacamole fries? Nothing nothing nothing sounds good!”
He laughed and said, “If you ask me, the best Guacamole would be one without avocadoes. I can’t stand those things!”
At first I didn’t take him seriously. I was like, “Yeah, yeah, funny. I knew you wouldn’t be any help with this one.”
But then inspiration struck, “Or maybe you’re the best help in the world! Guacamole without avocadoes! But how to do it? White bean dip with green food coloring??? Ewwww.”
My ever-brilliant (and not-at-all-sarcastic husband) responded, “Wouldn’t it be easier, and less gross, to use a bean that’s already green? An edamame dip, perhaps?”
And that’s what I did. I came up with a dip recipe with edamame as the main component: A Mexican Edamame Dip.
Frozen shelled edamame simmered in water and then puréed with Mexican flavorings.
The result is delicious but kind of eerie. 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.
I know that’s hard to imagine. But I’ve gotten many people to try it now and all of them are like, “Wow! That’s good. Hmmm…it tasted like…like…just like…ummm…Guacamole without the avocadoes.”
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.
- 12 ounces of shelled frozen edamame beans
- ½ cup cilantro (leaf coriander) 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
- a pinch of sugar
- 1 tbsp vegetable oil
- Bring two cups of water to a boil. Plop in 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 ¼ cup of water. Blend until very smooth. Add the vegetable oil and blend until it is well-combined.
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