Spicy Roasted Garlic and Soybean Dip

Name: Spicy Roasted Garlic and Soybean Dip
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8-10 serving(s)
Ingredients: 6 cloves garlic, unpeeled; 16 ounces frozen soybeans (edamame); 1 1/4 teaspoons salt; 1/2 teaspoon ground coriander; 1/2 teaspoon ground cayenne pepper; 1/4 teaspoon ground cumin; 6 tablespoons olive oil; 1/4 cup lime juice; 1/4 cup chopped fresh cilantro, plus a few sprigs for garnish; fresh cut vegetables, of your choice for dipping; pita bread, wedges or chips, for dipping (try baked root veggie chips)

⏱ 30 mins 🍽 8-10 serving(s) 🏷 Soy/Tofu

This flavourful dip combines roasted garlic with tender soybeans for a nutritious spread. Blended with spices, olive oil, lime juice and fresh coriander, it creates a smooth and zesty purée. Ideal for entertaining or as a wholesome snack, it is best served at room temperature with an assortment of dippers like crisp vegetables and pita bread. The recipe yields 8-10 servings and takes about 30 minutes to prepare.

Ingredients

6 cloves garlic, unpeeled
16 ounces frozen soybeans (edamame)
1 1/4 teaspoons salt
1/2 teaspoon ground coriander
1/2 teaspoon ground cayenne pepper
1/4 teaspoon ground cumin
6 tablespoons olive oil
1/4 cup lime juice
1/4 cup chopped fresh cilantro, plus a few sprigs for garnish
fresh cut vegetables, of your choice for dipping
pita bread, wedges or chips, for dipping (try baked root veggie chips)

Method

Dry roast the unpeeled garlic cloves in a skillet without oil for about 15 minutes, turning them often until soft and spotted.
You could also use garlic previously roasted in an oven.
Take the cloves from the pan and let them cool down.
Once cool, remove the skins and put the garlic into a bowl.
Boil the frozen soybeans in roughly 6 cups of salted water for about 5 minutes until they are tender and green.
Set aside 1 cup of the soybean cooking water before draining them.
Let the soybeans cool completely.
Place the cooled soybeans, garlic, 1 1/4 teaspoons salt, 1/2 teaspoon ground coriander, 1/2 teaspoon ground cayenne pepper and 1/4 teaspoon ground cumin in a blender. Pulse to mix, adding 1/2 to 3/4 cup of the saved water to make a smooth blend.
Pour in 6 tablespoons olive oil, 1/4 cup lime juice and 1/4 cup chopped fresh cilantro.
Pulse the blender again to incorporate everything.
Transfer the dip to a serving bowl and decorate with cilantro sprigs.
Serve at room temperature alongside fresh cut vegetables and pita wedges or chips for dipping.

Nutrition (per serving)

Sodium365100 mg

Recipe details

CategorySoy/Tofu

Authorrsarahl