Edamame and Avocado Spread

Edamame and Avocado Spread

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"Super easy recipe. This is great on crackers, but is even better as a sandwich filling on a toasted whole wheat pita with a slice of Muenster."


20 m servings 70 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 70 kcal
  • 3%
  • Fat:
  • 4.6 g
  • 7%
  • Carbs:
  • 4.3g
  • 1%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 5 mg
  • < 1%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Bring a pot with salted water to a rolling boil; add the edamame and cook 5 minutes. Drain in a colander and rinse with cold water to stop the cooking process.
  2. Combine the edamame, avocado, garlic, olive oil, lime juice, and salt in a blender or food processor; pulse until smooth.
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Your rating



  1. 11 Ratings


This is a very nice mild hummus like spread. It was very good on a roasted pepper sandwich. I used half of the spread as a dip by adding smoked paprika and fresh chopped white onion and cilantr...

My very picky daughter loves this on a toasted roll and with a slice of american. I've also made it with 1/4 cup mayo instead of the olive oil, lemon instead of lime. It's even great the next ...

Very good. Sweeter and coarser in texture than guacamole but a neat way to stretch the avocado when they are expensive. Another bonus is that it didn't oxidize and turn brown like regular guac.

I thought this was really bland. I tried it just as is. Later I added jalepeno, onion and tomatoes. Those helped quite a bit.

This is delicious! For an even easier version: I used fresh shelled edamame from Trader Joe's instead of the called for frozen. You won't be disappointed.

not for me

Yum! Mine turned out a bit more like a guacamole since I had to add an extra avacado to ease my struggling blender (was at big thick for it to get through). Very yummy though and I love that the...