Spicy Edamame Dip

Recipe adapted from Whole Foods Market, original recipe by Rick Bayless, Frontera Grill and Topolobampo chef.

Ingredients

• 4 large garlic cloves
• 1 16oz bag edamame beans
• 1-1/4 tsp salt (optional)
• 1/2 tsp ground coriander
• 1/2 tsp ground cayenne
• 1/4 tsp ground cumin
• 1/4 cup olive oil
• 1/4 cup fresh lime juice
• 1/4 cup chopped fresh cilantro, plus a few sprigs for garnish
• Fresh cut vegetables for dipping

Preparation

1. Roast the garlic in an ungreased skillet over medium heat, turning frequently until softened (they’ll have dark splotches in spots), about 15 minutes. Cool and slip off the paper skins.
2. Boil the edamame beans in salted water to cover until tender, about 5 mnutes. Scoop off and reserve about 1 cup of the cooking water. Drain edamame and cool to room temperature.
3. Drop the peeled garlic into a blender or food processor with the motor running to coarsely chop it. Add the drained edamame, salt and spices. Process, adding 1/2 to 3/4 cup of the cooking water into a smooth puree. Add the oil, lime juice and cilantro. Pulse to combine.
4. Spoon into a serving dish. Decorate with cilantro sprigs. Serve at room temperature with cut vegetables.

Nutritional information

Makes 10 servings, each having 100 calories, 5g protein, 7g fat, 6g carbohydrate, 3g fiber and 155mg sodium.

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