Sunday, January 29, 2006

Edamame Guacamole

At my girlfriend's baby shower last week, there was a very unusual appetizer that intrigued me. It looked like avocado dip, but just by like looking at it, I knew it wasn't. The dip was a very verdant green color and it was slightly chunky. When I tasted it, it was like my tastebuds were re-awakened after a long winter's night sleep. This edamame guacamole is so tasty and if you're a guacamole lover, I think you'll love this unusual rendition.

INGREDIENTS (makes about 2 cups)

  • 1 cup shelled Soybeans (Edamame)
  • 2 Tbsp. Cilantro without stems chopped
  • 1 large or 2 small Garlic cloves
  • 1 small Serrano pepper, roughly chopped
  • 1Tbsp. Olive oil
  • 1 large or 2 small Avocados, ripe
  • 1 Tbsp. lime juice freshly squeezed
  • Salt and Fresh Ground Black Pepper to taste
  1. Cook edamame in salted boiling water for 5 minutes. Drain and cool to room temperature.

  2. Combine edamame, cilantro, garlic, olive oil and serrano pepper in the bowl of a food processor. Process until mixture is somewhat smooth, about 2 minutes. Set aside.

  3. Peel and pit avocado and place in a medium mixing bowl. Add lime juice and mash with a fork, leaving small chunks. Add edamame mixture and stir to combine. Season with salt and pepper. Let it sit in the refrigerator for 10 minutes before serving.

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