Everybody loves guacamole, and this creamy, lower calorie version includes all the flavor and satisfaction, and plenty of protein. You can certainly add half of an avocado to this recipe, too!

Makes 3 ½ cups

Prep and Cook Time: less than 30 minutes


  • 1 bag frozen shelled edamame (equal to 3 cups thawed/drained)
  • 2 garlic cloves, peeled and minced
  • 3-4 tbsp fresh lemon juice
  • 1/4 cup tahini (stir well before measuring)
  • 2-4 tbsp water, to thin as needed
  • fine grain sea salt to taste
  • 1/8th tsp cayenne pepper (optional)


  1. If starting with thawed edamame, rinse and drain before using. If using frozen edamame, simmer in a pot of water for only 6 minutes, until edamame is heated through. Rinse and drain before using.
  2. Set aside a handful of edamame beans for garnish just before serving.
  3. Add garlic and edamame to food processor or high speed blender and process until somewhat smooth, stopping to scrape down the side of the bowl as necessary.
  4. Add in the lemon juice, tahini, and water, and process again until smooth. Let the processor run for a few minutes to get it really smooth!
  5. Add salt to taste along with optional cayenne pepper. Process again until combined.
  6. Scoop into a serving bowl. Garnish with smoked paprika, freshly ground black pepper, and the reserved edamame beans. Serve with crostini, toasted pita or corn tortilla chips, and/or crudités.
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  1. […] so many ways to use these nutrient rich and versatile foods! Check out this ‘guacamole’ recipe using my beloved […]

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