Edamame Dip With Red Onion and Sesame Oil

Name: Edamame Dip With Red Onion and Sesame Oil
Total time: 15 min
Yield: About 3 cups
Ingredients: 16 ounces shelled frozen edamame (fresh soybeans); 1/2 cup chopped cilantro, plus whole leaves for garnish; 3/4 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

Recipe from Rachael Hustings

Adapted by Julia Moskin

Edamame Dip With Red Onion and Sesame Oil — Axel Koester for The New York Times

Total Time: 15 minutes, plus 1 hour cooling
Rating: 4(173)
Notes: Read community notes

This recipe came to The Times from Rachael Hutchings, a young mother and blogger who spent three years living in Japan. Ms. Hutchings was featured in an article by Julia Moskin about the young people redefining Mormon cuisine, which is often thought of as casserole heavy. This recipe combines edamame with cilantro and red onion and spices things up with sriracha. —Julia Moskin

Featured in: Not Just for Sundays After Church

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Ingredients

Yield:About 3 cups

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

Ingredient Substitution Guide

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.

Ratings

4 out of 5

173 user ratings

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Cooking Notes

SonomaSMB6 years ago

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!

Rishika6 years ago

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.

Niffer6 years ago

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.

ADV3 months ago

So easy and delicious! I love the kick of spice and toastyness of sesame oil.

Mary-K4 months ago

I did use 16 oz of edemame in their pods and cooked them for the suggested time on the package, 3 minutes. Reduced lemon to one, added 1/2 ripe avocado for creaminess. Mellows as it sits. Very good!

Caroline6 months ago

Very delicious and easy to make. I used parsley instead of cilantro since it was all I had on hand. It makes a lot of dip. Unless you are feeding a crowd a half recipe will likely suffice.

Luci2 years ago

Nice!

Evamarie2 years ago

I made this for Christmas entertaining and found it delicious and refreshing. The consistency is more like a tapenade than a dip, and that made it not only great for crackers and veggies but a tasty and unique spread in a wrap or tossed with pasta. Others are right in that the recipe makes A LOT. All the more to use in assorted ways. I’m adding this to the regular rotation of cooking. It’s terrific for meatless-day dishes.

tinykitchen3 years ago

I made a mistake and I think I doubled the edamame. I was able to buy 500 gram bag of shelled edamame. The result was it wasn’t too flavorful. I compensated by doubling the other ingredients but it was probably not an exact version of the recipe. My real issue with this is edamame don’t grind down as smoothly as chickpeas. I found it unwieldy as a dip for vegetables it it worked well as a sandwich spread.

MES5 years ago

Made as written but subbed parsley for cilantro. Delicious with crudités (sugar snaps, carrots, yellow pepper) and beet crackers from trader joes. Gorgeous colors on the plate. Will also use it as a spread for a veggie sandwich.

Laura S.5 years ago

Made this for a dinner party and it was a huge hit. Very tasty. I did not put 3T of sesame oil. I don't love sesame oil that much. I used about 2tsp. and it was plenty.

Ruth Gyure5 years ago

I did not have enough edamame, but did have some homemade hummus stored in freezer. So I mixed them half and half, and added all other ingredients as per the recipe. I loved it, as did everyone else!

Wavy6 years ago

This is kind of weird. First few bites are good, but then you realize its kind of grainy. The recipe makes more than you will want to eat. I made it as an appetizer to a sushi meal and served with crudites and rice crackers. The flavour profile seemed to make sense, but in the end, steamed whole edamame with some kind of spice might have been better.

Ana B.6 years ago

In terms of the amount of edamame, are the 16 ounces after being shelled or is the amount the yield of 16 oz of the edamame in the shells. What I was able to find in the supermarket was 16 oz frozen in their natural shell so want to make sure the ratios are correct. Thank you for any help on this.

Laura S.5 years ago

I used 16 oz shelled edamame, and it worked out great.

Joy3 years ago

I have the same question, and I don't see how the previous comment, which simply repeats what's in the recipe, is the least bit helpful. It's not clear if the recipe calls for edamame beans that are 16 oz when weighed after shelling, or whether it calls for 16 oz of edamame with shells (which is the only thing I can find in the store), that you have to then shell. I'm guessing it's the former but it would be nice to have a confirmation.

Niffer6 years ago

SonomaSMB6 years ago

Rishika6 years ago

Jean6 years ago

Can this be frozen?

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