Reviewed: Feb. 18, 2013

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 edamame gives it an extra protein punch!

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Reviewer:

LAKing

Reviewed: Oct. 9, 2012

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

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1 user found this review helpful

Reviewer:

Susan Quinn

Cooking Level: Intermediate

Home Town: Emporia, Kansas, USA

Living In: Topeka, Kansas, USA

Reviewed: Jun. 11, 2012

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.

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4 users found this review helpful

Reviewer:

jjoyce25

Cooking Level: Intermediate

Home Town: Melrose, Massachusetts, USA

Living In: Renton, Washington, USA

Reviewed: Feb. 9, 2012

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.

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Reviewer:

wendy

Reviewed: Jun. 17, 2009

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 day because the acid from the lime keeps the avocodo from browning.

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12 users found this review helpful

Reviewer:

lulum

Cooking Level: Expert

Reviewed: Jun. 12, 2009

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 cilantro. This is so easy and versatile that I will definitely make it again.

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14 users found this review helpful