Spicy Roasted Garlic and Soybean Dip

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READY IN: 30mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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