1 can cannellini beans, drained and rinse
1 1/2 cups cooked edamame, shelled
2 medium cloves garlic, coarsely chopped
1/4 cup water, more if needed
3 tbsp. freshly squeezed lemon juice
2 tbsp. olive oil
1 tsp. kosher salt
1/4 tsp. toasted sesame oil
freshly ground black pepper
2 tbsp. coarsely chopped fresh cilantro
Place all ingredients in a food processor or blender and blend until smooth, scraping down the sides of the bowl as needed. If the dip is too thick, add more water, until desired consistency is reached.
Transfer to a medium bowl, add the cilantro and stir to combine. Taste and season with more salt or lemon juice as needed.