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 (less or more to taste)
3 drops of dark sesame oil (more to taste)


1.Cook the edamame: Bring 2 quarts of well salted water (2 tablespoons salt) to a boil. Add the shelled edamame. Return to a simmer and cook for 5 minutes, or until cooked through and tender. Drain with cold water.
2.Blend the edamame with the remaining ingredients: Place drained cooked edamame in a food processor. Pulse several times. Add the chopped cilantro. Pulse again. Add the remaining ingredients, and pulse until well puréed. Add more water if you want a smoother consistency. Adjust seasonings (salt, Tabasco, lime, sesame oil). Serve with pita, chips, crostini, or a vegetable platter.

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