- - 4 large garlic cloves
- - 1 bag (16 oz) Edamame beans
- - 1 ¼ tsp salt (optional)
- - ½ tsp ground coriander
- - ½ tsp ground cayenne
- - ¼ tsp ground cumin
- - ¼ cup olive oil
- - ¼ cup fresh lime juice
- - ¼ cup chopped fresh cilantro, plus a few sprigs for garnish
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 minutes. 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 ½ to ¾ cup of the cooking water until 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 temp with cut vegetables.
Calories 120; Carbohydrates 6g; Fat 9g; Protein 6g; Recipe Yield 10 servings
Author Recipe adapted from wholefoodsmarket.com, Original recipe by Rick Bayless, Chef of Frontera Grill/Topolobampo