Ingredients
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2 cups shelled cooked, and cooled edamame (12 ounces)
1/4 cup diced red onion
1/2 cup tightly packed fresh parsley leaves (or cilantro would be good)
1 large garlic clove, sliced
1/4 cup fresh lemon juice (or lime juice)
1 tablespoon brown miso (may use yellow or red)
1 teaspoon kosher salt
1 teaspoon Thai sweet chili sauce (or red chili paste or sambal oleck)
1/4 teaspoon fresh ground black pepper
5 tablespoons extra virgin olive oil
Preparation
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Put the edamame, onion, parsley, garlic, lime juice, miso, salt, chili sauce and pepper into a food processor and process for 15 seconds. Stop and scrape down the sides of the bowl and process for another 15-20 seconds. With the processor running, slowly drizzle in the extra virgin olive oil. Once all of the oil has been added, stop and scrape down the bowl again, then process 5-10 more seconds.
Taste and adjust seasoning.
Serve with chips, crackers, or carrots and any other veggies you like.
Store in an airtight container for up to 5 days.
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