Edamame Dip With Red Onion and Sesame Oil
Published January 23, 2012
Axel Koester for The New York Times
- Total Time
- 15 minutes, plus 1 hour cooling
- Rating
- Comments
- Read comments
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Ingredients
16 ounces shelled frozen edamame (fresh soybeans)
½ cup chopped cilantro, plus whole leaves for garnish
¾ cup finely chopped red onion (about 1 small onion)
4 cloves garlic, minced
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
Rice crackers, chips or cucumber and celery sticks, for serving
Nutritional analysis per serving
11 grams carbs; 221 calories; 8 grams monosaturated fat; 4 grams polyunsaturated fat; 2 grams saturated fat; 17 grams fat; 5 grams fiber; 323 milligrams sodium; 9 grams protein; 3 grams sugar
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
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.
It would be more pleasurable to let frozen edamame defrost beneath your tongue
I don't know what I did wrong but this turned out bad enough that we threw it in the bin. It was okay (but nothing I'd make again) on the first day, but was dreadful after sitting a day in the fridge.
Really delicious change-up from hummus and dairy-based dips. My store had a 12-oz bag of edamame, so I made about a 3/4 recipe. It’s still a lot! I think it needs the full measure of sesame oil and lemon juice. And yes, I don’t see any reason why you couldn’t freeze half for later.