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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 20 |
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A delicious recipe from The Brimming Basket, the newsletter of the Pike Place Market Basket CSA. It was adapted from a Whole Foods Market recipe by Rick Bayless. Ingredients:
2 garlic cloves, unpeeled |
1 cup shelled edamame (fresh green soy beans) |
1/2 teaspoon salt |
1/4 teaspoon ground coriander |
1/4 teaspoon cayenne powder |
1/8 teaspoon ground cumin |
3 tablespoons olive oil |
1/8 cup fresh lime juice |
1/8 cup chopped fresh cilantro |
fresh cut vegetables, for dipping |
pita bread, cut in wedges, for dipping |
Directions:
1. In a dry skillet over medium heat and turning frequently, roast the garlic until softened, about 15 minutes- they will be dark in some spots; let them cool and remove the skins.
2. In salted water to cover, simmer the edamame until they are tender, about 5 minutes; drain, reserving 1/3 cup of the cooking water, and set aside to cool.
3. In a food processor or blender, coarsely chop the peeled garlic.
4. Add the drained edamame, salt, coriander, cayenne, and cumin, and process until smooth, adding as much of the reserved cooking water as necessary to make a puree.
5. Add the oil, lime juice, and cilantro, and pulse to combine.
6. Place the dip in a serving dish, and serve with vegetable and pita wedge dippers.
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