5 from 9 votes
Guacamole without Avocado
Use frozen Edamame either with shells or in a bag already shelled. These are available at Asian food stores. You can make this with unblanched edamame but I prefer to soften them before pureeing. This recipe uses Australian cup measurements
Servings:
2
Course:
Condiments, Others
Ingredients
- 1.5 kg edamame packet, shelled defrosted or 3 cups
- 100 ml lime juice
- 2 whole garlic cloves
- 1/2 bunch green onion or chives
- 1/2 bunch Coriander stalks and leaves
- 60 ml olive oil 3 tablespoons
- 2 teaspoons cumin ground
- 1/2 teaspoon ground coriander
- 125 gm Greek yoghurt plain
- 125 ml water
- 1-1 1/2 teaspoons salt
Instructions
- Put a pot of water onto the stove and when it boils add the edamame. Simmer for 5 minutes before turning the pot off and leaving them for another 5 minutes, then drain and refresh.
- Put the beans into a food processor ( or blender) and puree till well broken down. Add the herbs, crushed garlic, yoghurt and half the salt. Add the spices and lime juice. Pulse and scrap down. Add the yoghurt, and olive oil. Blend
- Gradually add the warm water a bit at a time until the mixture is loose enough to combine well.
- Taste for seasoning and lime juice. Add more lime juice and olive oil as required
- The Edamole will taste better the next day.
- Serve with corn chips, Tacos, Burritos or any grilled meats
Cup of Yum