Edamame Dip With Red Onion and Sesame Oil

• 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

1. Bring a medium-size saucepan of water to a boil over high heat.
2. Turn off the heat and add the frozen edamame.
3. Stir about 10 seconds until thawed, but not cooked, then drain.
4. In a food processor, combine edamame, cilantro, onion, garlic, olive oil, sesame oil, 1 teaspoon salt and 1 tablespoon sriracha.
5. Add the zest of one of the lemons to the processor.
6. Squeeze the juice of both lemons into processor.
7. Pulse until mixture is almost smooth, with small chunks for texture.
8. Scrape into a bowl and refrigerate at least 1 hour or overnight.
9. Before serving, mix well and season to taste with salt and sriracha.
10. Transfer to a serving bowl and sprinkle with cilantro leaves.
11. Serve with rice crackers, chips or cucumber and celery sticks.

cilantro, red onion, garlic, olive oil, sesame oil, kosher salt, sriracha, lemons, rice crackers

Taken from cooking.nytimes.com/recipes/12287 (may not work)