Makes approximately 3 1/4 cups

16 oz. frozen, shelled edamame
1/2 c. cilantro, chopped
3/4 c. red onion, chopped
4 cloves garlic
3 Tbs. olive oil
3 Tbs. toasted sesame oil
1 Tbs. Sriracha Chili Sauce (look for it in the ethnic section of your grocery store)
2 lemons, juiced
Zest of 1 lemon, finely grated
salt and black pepper to taste

Boil a small pot of water. Turn off the flame and add edamame to the water. Stir for about 10 seconds and then immediately drain the water (you want to just barely thaw the edamame, not cook it).

In a food processor, combine all the ingredients, except the salt and black pepper, and pulse until mixture starts to become smooth. Leave some small chunks for texture. Season with salt and black pepper to taste.

Transfer to a serving bowl, cover, and refrigerate for at least 1 hour. Serve with chips, crackers, or cucumber and carrots sticks.

Source: La Fuiji Mama