Recipe by Meredith .F
Looks like guacamole, but this healthier version made with edamame is a nutritious alternative. Can be made a day ahead & chilled. Serve with cut up veggies.... From Cooking Light Jan 2008.
Top Review by Kelbertuna
I picked up this very same magazine & feel in LOVE with this recipe. I'm not a lover of avocado, so figured this was worth a try seeing as my husband loves guac. I've made it more times than I can count & have changed things up a bit. I use a combo of Franks Redhot sauce & the green tabasco. I also add a jalapeno & a 1/4 cup of yellow onion to the mix as well. I sometimes use lime instead of lemon or both. Lime flavored tortilla chips or veggies work great for dipping. I was about to post this & am glad I checked first! This also lasts A LOT longer than avocado guac. I love the great fresh taste & smell of this!! Great choice!!
- 3⁄4 cup frozen edamame, thawed & shelled
- 3 tablespoons water
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1⁄4 teaspoon kosher salt
- 1⁄4 teaspoon hot pepper sauce
- 1 garlic clove, halved