Edamame, or soybeans, are little green beans that have a rich, nutty taste. They add fiber and nutrients to guacamole.
INGREDIENTS | YIELDS 3 CUPS; SERVES 12
- 2 cups frozen shelled edamame
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 1 jalapeño pepper, minced
- 3 tablespoons Roasted Garlic Spread
- 2 avocados, peeled and chopped
- ½ cup sour cream
- ½ cup chunky salsa
- 2 tablespoons lime juice
- ½ teaspoon salt
- 1 teaspoon pepper
Cook edamame as directed on package; drain and place in food processor. Meanwhile, heat olive oil over medium heat and cook onion and jalapeño until tender, about 5 minutes.
Add to food processor along with remaining ingredients. Process until mostly smooth. Refrigerate for 2–3 hours, or serve immediately.
Make It Ahead
Like all guacamoles, this can be made ahead of time, as long as it is properly stored. Drizzle the top of the guacamole with lemon or lime juice, then press plastic wrap directly onto the surface. Refrigerate for up to 8 hours. Just stir before serving to mix the juice into the guacamole.