Toast walnuts in a skillet over medium heat for 1-2 minutes, moving them around throughout the process to avoid burning. Once walnuts become fragrant and a little darker in color. Remove from heat and transfer onto a large plate. Let them cool for at least 20 minutes before using.
I recommend using frozen unshelled soybeans for this recipe. Follow instructions for steaming on the package.
Once soybeans are up to temperature, let them cool for a few minutes while you gather the remaining ingredients.
Add all ingredients (except garnish) to a food processor and pulse 10-15 times. Check for consistency. The mixture should be neither too chunky or a fine puree, but somewhere in between. Add another 1-2 tablespoon water if mixture if it is too dry. Pulse another 4-5 times.
Transfer edamame dip from food processor to a serving bowl. Top with garnish and place it into the refrigerator for at least 1 hour before serving.