Prep 10 mins
Cook 20 mins
A festive addition to your holiday party, or a great and healthy weekend dip. Adjust the garlic and spices down for younger children and you've got a mellow protein packed healthy afternoon snack dip. The versatile soybean strikes again!
- 6 cloves garlic, unpeeled
- 16 ounces frozen soybeans (edamame)
- 1 1⁄4 teaspoons salt
- 1⁄2 teaspoon ground coriander
- 1⁄2 teaspoon ground cayenne pepper
- 1⁄4 teaspoon ground cumin
- 6 tablespoons olive oil
- 1⁄4 cup lime juice
- 1⁄4 cup chopped fresh cilantro, plus a few sprigs for garnish
- fresh cut vegetables, of your choice for dipping
- pita bread, wedges or chips, for dipping (try baked root veggie chips)
- In an ungreased skillet over medium heat, dry roast the unpeeled garlic cloves for about 15 minutes; turn them frequently until softened (they'll develop dark spots but should not burn).
- Alternatively, use oven roasted garlic leftover from another meal.
- Remove cloves from the skillet and allow to cool.
- When cool, peel off the skins from the roasted garlic and place garlic into a bowl.
- In a large pot, bring about 6 cups of salted water to the boil and boil the soybeans for about 5 minutes, until tender but still bright green.
- Reserve 1 cup of the cooking water in a small bowl before draining the soybeans.
- Allow the soybeans to cool to room temp.
- In a blender, combine to cooled soybeans with the garlic, salt and spices and pulse the blender to combine Add 1/2 to 3/4 cup of the reserved cooking water until a smooth purée forms.
- Add the oil, lime juice and cilantro.
- Pulse to combine.
- Spoon into a serving dish and garnish with cilantro sprigs.
- Serve at room temperature with cut veggies and pita wedges or chips for dipping.