So instead of one of those crazy fat-laden store bought dips that are loaded with sour cream or fake avocado, try making this great summer dip that is not only really tasty, it is pretty healthy.
It's full of great flavor. You can adjust the heat by either adding or subtracting the chipotle peppers with or without seeds.
2 garlic cloves, unpeeled (to be pan roasted)
1 small chipotle pepper (seeded or unseeded depending on taste bud)
2 cups shelled edamame ( fresh green soy beans)
1/2 teaspoon salt (to taste)
1/4 teaspoon ground coriander
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
1. In a dry skillet over medium heat, toss the garlic cloves (skin on) to roast them until softened, about 15 minutes- they will be burnt in some spots; cool and remove skins.
2. Boil the edamame in salted water until tender, about 5 minutes; drain, reserving 1 cup of the cooking water for later. Set aside to cool.
3. In a food processor or blender, coarsely chop the peeled garlic with a pinch of salt to help break up the garlic.
4. Add the drained edamame, salt, coriander and cumin and process until smooth, adding some of the cooking water as necessary to puree.
5. Add the lime juice, cilantro and chipotle to the bowl and combine.
6. Slowly drizzle in Olive Oil to the bowl.
7. Scoop out into a bowl and serve with vegetables and pita wedges.
Makes 2 ½ cups of dip.