Quick & Easy Edamame Dip

Adapted from Food Woolf’s recipe for Forever Green Edamame Dip

Makes approximately 3 1/4 cups dip

16 ounces frozen, shelled edamame
1/2 cup cilantro, chopped
3/4 cup red onion, chopped
4 cloves garlic
3 tablespoons olive oil
3 tablespoons toasted sesame oil
1 tablespoon Sriracha
2 lemons, juiced
Zest of 1 lemon, finely grated
salt and black pepper to taste

1. Boil a small pot of water.  Turn off the flame and add the frozen shelled edamame to the water.  Stir the edamame for about 10 seconds and then immediately drain the water (you want to just barely thaw the edamame, not cook it).

2. In a food processor, combine all the ingredients, except the salt and black pepper, and pulse until it starts to become smooth.  Leave some small chunks for texture.  Taste and season accordingly with salt and black pepper.

3. Transfer the tip to a serving bowl, cover, and refrigerate for at least 1 hour.  Serve with chips, crackers, or cucumber and carrots sticks.