spicy edamame dip
When I was a young girl, we had a big garden every year. I didn’t know how good I had it until I moved to the big city of Nashville and ate my first canned vegetable! Aside from our personal garden, my daddy planted a big field each year with soybeans, which he sold at harvest. I never really understood why we grew something we didn’t eat. I ended up loving soybeans. If I had known about this tasty dip back then, I doubt my daddy would have had many soybeans to sell!
Servings
12
Servings
12
Ingredients
Instructions
  1. In a medium skillet over medium heat, roast the garlic, turning frequently, until softened, about 15 minutes. Remove from the heat, cool, and then slip off the skins. Set aside.
  2. Bring about 8 cups of water to a boil in a saucepan and drop in the beans. Bring back to a boil and cook for 5 minutes. Reserve ¾ cup of the cooking water before draining. Drain the beans and cool.
  3. Transfer the garlic into a blender and chop coarsely. Add the beans, salt, cayenne pepper, and cumin. Process in the blender, adding the reserved water a little at a time until smooth. (You may not need to add all of the water.) Add the olive oil, lime juice, and cilantro. Pulse to combine. Use pita chips for dipping.