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INGREDIENTS
1 package frozen organic edamame (about 16 ounces), shelled or not, your preference
3 large cloves garlic, peeled and grated or pressed
1 tablespoon toasted sesame oil*
1 tablespoon of another healthy oil of your choice - flax, macadamia nut and avocado oil are all great (or, you can use 2 tablespoons of toasted sesame oil)
a sprinkle of red chili flakes (1/4 to ½ teaspoon, depending on how spicy you like it)
sea salt (about 1-2 teaspoons) — large flakes are especially nice here
INSTRUCTIONS
My favorite way to make this is with edamame still in the shell. I also use ½ teaspoon of red chili flakes - I like it hot!
Bring a large pot of purified water to a boil. While you’re waiting for the water to boil, press the garlic into the bottom of a large mixing bowl then add the toasted sesame oil, red pepper flakes, and sea salt. Mix well.
Cook the edamame in the boiling water for 2-3 minutes. Frozen edamame is already cooked, you just need to heat it up. Drain and add the hot edamame to the mixing bowl and toss well with the other ingredients.
Serve warm, room temperature or even cold. Can be kept in an airtight glass container in the refrigerator up to three days.

Источник: https://www.elizabethrider.com/toasted-sesame-garlic-edamame-recipe/

Dip

1 1/2 pounds shelled edamame
1 cup sour cream
5 ounces fresh goat cheese, crumbled
3 chipotles in adobo, chopped, plus 2 tablespoons of adobo sauce from the can
1/4 cup fresh lemon juice
1 small garlic clove, chopped
2 teaspoons kosher salt
1 tablespoon chopped oregano

Pepitas

1/2 cup raw pumpkin seeds
1 teaspoon extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon ground coriander
1/4 teaspoon crushed red pepper
1 teaspoon finely grated lemon zest
1 teaspoon chopped oregano

In a medium pot of boiling salted water, simmer the edamame until tender, about 8 minutes. Drain well and transfer to a food processor. Add the sour cream, goat cheese, chipotles, adobo sauce, lemon juice, garlic and salt and puree until smooth, scraping down the side of the bowl. Stir in the oregano and transfer the dip to a serving bowl. Cover with plastic wrap and refrigerate for at least 1 hour or overnight.
Preheat the oven to 375°. On a rimmed baking sheet, toss the pumpkin seeds with the olive oil, salt, coriander and crushed red pepper. Bake for 7 minutes, until the seeds begin to brown. Transfer the pepitas to a bowl and toss with the lemon zest and oregano.
Serve the dip at room temperature, topped with the spiced pepitas.

Make Ahead The goat cheese–edamame dip can be refrigerated overnight; bring to room temperature before serving. The spiced pepitas can be kept in an airtight container for up to 3 days. Serve With Pita crisps.