Spicy edamame bean dip with ginger and coconut milk

Ingredients:

• 1 package (340 g) frozen shelled edamame beans, thawed
• 3/4 cup coconut milk
• 1 green onion, coarsely chopped
• 2 tsp grated peeled ginger
• 1 tbsp freshly squeezed lime juice
• 4-6 tsp Sriracha sauce + extra for serving
• Rice crackers, for dipping
• Snow peas, radishes, cucumbers, and carrot sticks, for dipping

Preparation:

1. Bring a medium saucepan of water to a boil and add a generous pinch of salt. Add the edamame and cook until tender and bright green, about 5 minutes. Drain and cool under cold running water; drain again. Transfer the edamame to the bowl of a food processor and add the coconut milk, green onions, ginger, lime juice, 4 teaspoons Sriracha sauce, 1 teaspoon salt, and 1/4 cup water. Process until smooth, about 1 minute. Taste the sauce and adjust the salt if needed, then add the remaining 2 teaspoons Sriracha sauce. Serve immediately or cover and refrigerate for up to 1 day. Transfer the sauce to a serving bowl and drizzle with Sriracha sauce. Serve with rice crackers and vegetables for dipping.
   
   

   Note:

   
   Edamame beans are firmer than most other beans and produce a chunky paste. If you prefer a very smooth sauce, strain it through a sieve after blending.