Edamame Dip With Red Onion and Sesame Oil
- Total Time
- 15 minutes, plus 1 hour cooling
- Rating
- Comments
- Read comments
Ingredients
- 16ounces shelled frozen edamame (fresh soybeans)
- ½cup chopped cilantro, plus whole leaves for garnish
- ¾cup finely chopped red onion (about 1 small onion)
- 4cloves garlic, minced
- 3tablespoons olive oil
- 3tablespoons toasted sesame oil
- 1teaspoon kosher salt, more to taste
- 1tablespoon sriracha or sambal, more to taste
- 2lemons
- Rice crackers, chips or cucumber and celery sticks, for serving
Nutritional analysis per serving (6 servings)
221 calories; 17 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 4 grams polyunsaturated fat; 11 grams carbohydrates; 5 grams dietary fiber; 3 grams sugars; 9 grams protein; 323 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a medium-size saucepan of water to a boil over high heat. Turn off the heat and add the frozen edamame. Stir about 10 seconds until thawed, but not cooked, then drain.
- Step 2
In a food processor, combine edamame, cilantro, onion, garlic, olive oil, sesame oil, 1 teaspoon salt and 1 tablespoon sriracha. Add the zest of one of the lemons to the processor. Squeeze the juice of both lemons into processor. Pulse until mixture is almost smooth, with small chunks for texture.
- Step 3
Scrape into a bowl and refrigerate at least 1 hour or overnight. Before serving, mix well and season to taste with salt and sriracha. Transfer to a serving bowl and sprinkle with cilantro leaves. Serve with rice crackers, chips or cucumber and celery sticks.
Private Notes
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Comments
Such a fresh and different addition to a cocktail party menu! I like to serve it with red bell peppers, cucumbers and sesame crackers. The texture is really more like a spread than a dip. Instead of salt, I used miso paste, which added another level of flavor that was quite nice. Great for a crowd - this recipe makes a LOT of spread!
Yummy- super creamy and great texture! We like things a little spicier so added in a bit more sriracha. Only thing was that it was a bit too lemony- will probably use the juice of only 1 lemon the next time around.
I was concerned about the amount of oil in this, but I didn't need to be. It is a delicious refreshing dip. I basically followed the recipe. In the end, I think I cold have added more salt and sriracha. It's a good alternative to dairy based dips. I cut up daikon radish, carrots and celery. I found some seaweed rice crackers at Whole Foods. It does make a lot of dip.
Since this is a bit Japanese inspired and I had it on hand I used Shichimi Togarashi for the spice / heat. I made it a day ahead and would recommend adding a little more lemon juice right before serving, other than that the flavor was definitely more complex after sitting overnight and highly recommend making a day in advance.
At first, we felt the taste was overcomplicated, but it mellowed with time. Enjoyed as a sandwich spread as well.
So easy and delicious! I love the kick of spice and toastyness of sesame oil.