Guacamame

There was a bag of rice and bean chips in the pantry just waiting to be devoured, so I thought I’d whip up some guacamole to try them out.

With only one very small avocado in the house and some cooked edamame in the fridge, it seemed clear that fate had dictated a batch of Guacamame, a recipe from my 2005 cookbook, Carb-Conscious Vegetarian. I’ve included the recipe below, although I left out the onion and at the last minute I added about 1/4 cup of vegan sour cream to make it creamier. (It’s good either way.) 

I served the Guacamame with the chips (which were yummy, by the way, but kind of fragile) and also some lightly steamed broccoli, and sweet little grape tomatoes.  It made a delicious and fun lunch! 

Guacamame
Creamy, green, and delicious, this dip is lower in carbs and higher in protein than your standard guacamole. Using protein-rich edamame to replace some of the avocado makes it lower in fat, too. Garnish with sliced grape tomatoes, sliced pitted black olives, or chopped cilantro.

1 cup cooked edamame
1 small ripe avocado, peeled and pitted
1/4 cup chopped green chiles (I used jarred chopped jalapeños)
1 tablespoon fresh lime juice
1 tablespoon minced onion (optional)
1 teaspoon minced garlic
1/4 teaspoon ground cumin
Salt and freshly ground black pepper
Sliced raw vegetables, for serving

In a food processor, combine the edamame, avocado, chiles, and lime juice. Process until smooth. Add the onion (if using), garlic, cumin, and salt and pepper to taste, and pulse to blend, leaving some texture. Transfer to a serving bowl and serve with the raw vegetables.

Note: For a creamier version, add 1/4 to 1/3 cup of vegan sour cream and process until smooth. For a chunkier version, mash the ingredients together in a bowl instead of using a food processor.