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 cups

Prep and Cook Time: less than 30 minutes


  • 2 cups shelled edamame beans
  • 1 cup cooked white bean (navy, great northern or cannellini)
  • 2 Tbsp fresh lime juice
  • 2-3 garlic cloves, grated
  • 1/4 cup red onion, diced
  • 1/2 cup fresh cilantro
  • 1/2 jalapeño pepper, minced
  • 2 Tbsp green onions, minced
  • 1/2 tsp salt (more to taste)
  • 1/4 tsp freshly ground black pepper (more to taste if needed)

Optional add-ins: chopped roma tomatoes, ½ avocado, 1 Tbs. olive oil

Optional garnishes: pomegranate seeds, roasted pepitas


1. Place edamame and beans in the bowl of a food processor and process to almost a paste, stopping to scrape down the sides as necessary. I like to leave a little texture to the mix.

2. Add lime juice, garlic, red onion, cilantro, jalapeno, green onions, salt, pepper and to the food processor. Pulse all ingredients to combine. 

3. Add more salt and pepper to taste. Garnish with pomegranate seeds and/or roasted pepitas. Serve immediately.

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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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