Makes 1 cup; can be multiplied.
1 ripe avocado
1 cup edamame (soy beans), defrosted if frozen, cooked and drained
1 Tbsp sesame oil
1 Tbsp rice vinegar
Juice of 1 lime
1/4 tsp kosher salt
2-3 drops of Sriracha, or more to taste
Toasted slices of bread (or crackers)
1 Tbsp sesame seeds, white or black
Place the avocado and cooked edamame in the workbowl of a food processor fitted with a metal blade. Pulse until finely chopped. Add sesame oil, rice vinegar, lime juice, salt and Sriracha, and process until the mixture is a creamy texture.
Heat a small nonstick frying pan, and toast the sesame seeds in the dry pan, shaking the pan occasionally, until they are just fragrant, 2-3 minutes.
Spread the avocado mixture on toasted bread or crackers. Sprinkle with sesame seeds.