PREP:
30 minutes
YIELD:
4-6 servings
SOURCE:
Jessica Bui
Ingredients
- 16 ounces frozen shelled edamame
- ½ cup chopped cilantro, reserve some whole leaves for garnish
- 2–3 shallots, chopped
- 4 cloves garlic, minced
- 2 tablespoons miso paste
- 3 tablespoons olive oil
- 3 tablespoons toasted sesame oil
- 1 teaspoon kosher salt, more to taste
- 1 tablespoon sriracha or sambal, more to taste
- 2 lemons
- To serve: Rice crackers, cucumbers, sesame crackers, beet crackers (anything pretty and in varying sizes!)
Directions
- Boil water in saucepan, turn off heat and add frozen edamame until just thawed. Drain.
- In food processor, combine edamame, cilantro, onion, garlic, olive oil, sesame oil, 1 tablespoon miso paste, 1 tablespoon sriracha, lemon zest and lemon juice.
- Put edamame dip in a bowl, season to taste with salt and/or sriracha and garnish with cilantro leaves. Serve the miso dipping sauce with an assortment of crackers and fresh vegetable sticks.
