Spicy edamame dip with pumpkin seeds

Ingredients:

• 1 package (350 g) frozen edamame beans
• 0.5 cup pumpkin seeds
• 0.5 cups cilantro
• 0.5 cups olive oil

Preparation:

1. Cook one 12-ounce (350-gram) package frozen shelled edamame beans according to package directions; drain and rinse under cold water to cool. Transfer to a food processor and add 1/2 cup each pumpkin seeds and cilantro, the juice of 2 limes, 1/2 cup olive oil, 1/4 cup water, and 3 thinly sliced ​​green onions (white and light green parts).
2. Add 1-2 crushed red jalapeños with seeds (reserve 1 teaspoon for topping) and 1 1/4 teaspoons coarse salt and pulse until smooth. Transfer to a bowl and season with salt to taste. Sprinkle the dip with pumpkin seeds, green onions, and the remaining jalapeños.