This partay-friendly chip-and-dip comes together super easily—keep shelled edamame in the freezer and a tub of tahini in the pantry and you can have this creamy, dreamy dish ready before you can say “togarashi.” Oh, in case you’re wondering, togarashi—which goes in both the dip and the chips—is a mildly spicy blend of several spices; if you can’t find it (look at Asian supermarkets), swap in chili flakes.