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Creamy, zesty guacamole with a twist: mashed edamame blended with the avocado, and a crunchy topping of toasted pumpkin, chia and sesame seeds. It's perfect for dipping veg sticks, piling onto tacos or spreading on toast.
1.
Put the edamame in a bowl, cover with boiling water from the kettle and leave for 2 minutes. Drain and rinse under cold water.
2.
Meanwhile, toast the pumpkin seeds in a dry frying pan over a medium heat until they start to pop (2–3 minutes). Feel free to skip this step for time saving.
3.
Mash the edamame roughly with a fork. Add the avocado flesh and lime juice, and mash to your preferred texture.
4.
Stir in the onion, jalapeño, tomato, garlic granules, paprika, cayenne, salt and pepper.
5.
Scatter the pumpkin, chia and sesame seeds over the top and serve.
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Storage information
Best eaten fresh. Press cling film onto the surface to slow browning, and keep covered in the fridge for up to 1 day. Not suitable for freezing.
Tip
Serving suggestion: Serve with carrot, cucumber and pepper sticks to add fibre and another portion of your 5-a-day.
Cost-saving tips
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