Spicy Edamame Dip

By exdircomp

Basic Edamame:
1 pound edamame, fresh or frozen, in or out of shell
1/4 cup water
Kosher salt, optional


Place the edamame and water into a large microwave-safe bowl. Microwave on high for 4 to 6 minutes. Drain any excess water and serve as is or salted.

Ingredients

• large cloves garlic, un-peeled
• 16 ounces shelled edamame beans (about 2 cups)
• 1/4 cup diced onion
• 1/2 teaspoon cayenne pepper
• 1 tablespoon brown miso
• 1/4 teaspoon ground cumin
• Pinch salt and pepper
• 4 tablespoons olive oil
• 1/4 cup fresh lime juice (about 2 limes)
• 1/4 cup finely chopped fresh cilantro
• Serve with chips, pita chips or crackers.

Preparation

Step 1

In a medium skillet over medium heat, roast the garlic, turning frequently, until light brown, about 15 minutes. Remove from the heat, cool, and then slip off the skins. Set aside.

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 3/4 cup of the cooking water before draining. Drain the beans and cool.

Place the edamame, onion, cilantro, garlic, lime juice, miso, salt, chili paste and pepper into the bowl of a food processor and process for 15 seconds. Stop to scrape down the sides of the bowl and process for another 15 to 20 seconds. With the processor running, slowly drizzle in the olive oil. Once all of the oil has been added, stop, scrape down the bowl and then process another 5 to 10 seconds. If too thick use reserved water to thin. Taste and adjust seasoning, as desired. Serve with chips or crackers. Store in an airtight container for up to 5 days.