12 oz edamame
shelled, cooked, and cooled, about 2 cups
1/4 cup onion
1/2 cup cilantro
tightly packed
1 clove garlic
1/4 cup lime juice
could also use lemon juice
1 tbsp brown miso
1 tsp kosher salt
1 tsp sambal
or more to taste
1/4 tsp black pepper
5 tbsp olive oil
flatbread crisps
could also use low-sodium tortilla chips
This recipe is a testament to how great recipes travel from household to household. I got this recipe from my sister-in-law, who in turn got it from the wife of her father-in-law's cousin. If you taste something that moves you from someone's home, ask for the recipe. Not only will you in turn share it with your loved ones, but you'll also make great connections with others. I've gathered many of my "keeper" recipes this way.

Adapted from a recipe from Janice Higashi.
Reserve some whole pieces of edamame for garnishing at the end.
Pile the edamame, onion, cilantro, garlic, lime juice, miso, salt, sambal, and pepper into the food processor bowl. Process for 15 seconds. Scrape down the walls of the bowl and then process for another 15 seconds. The ingredients should be partially chopped at this point.
With the processor running, slowly drizzle in the olive oil. Once all the oil has been added, stop the food processor to scrape down the walls and then process for another 5-10 seconds.
Transfer to serving bowl and garnish with reserved whole edamames. Serve with flatbread crisps, carrot sticks, and celery.
source: Janice Higashi via Jodi Kurata