Edamame Avocado Dip

Ingredients

• 12 to 16 ounces shelled edamame, fresh or frozen
• 1/2 cup, packed, roughly chopped fresh cilantro, including stems
• 1/2 cup plain yogurt
• 1 avocado, peeled, pitted, roughly chopped
• 1/2 cup water
• 1/4 cup lime or lemon juice
• 1-2 teaspoons salt
• 5 shakes of Tabasco
• 3 drops of dark sesame oil, more to taste

Directions

1. Bring 2 quarts of generously salted water, using 2 tablespoons salt, to a boil. Stir in the shelled edamame, bring the pot back to a gentle simmer, and cook for 5 minutes, until the beans are tender all the way through. Drain the edamame under cold water.
2. Transfer the cooked, drained edamame to a food processor and pulse a few times to break it up. Add the chopped cilantro and pulse again.
3. Add everything else to the processor and pulse until the mixture is nicely puréed. If you want a looser, smoother dip, blend in a little more water. Taste and tweak the salt, Tabasco, lime, and sesame oil.
4. Serve with pita, chips, crostini, or a vegetable platter.