Spicy Edamame Dip

5.0 (1 reviews)

16-oz. bag edamame beans
4 large garlic cloves
1 1/4 tsp. sea salt
1/2 tsp. ground coriander
1/2 tsp. red pepper flakes (or more, to taste)
1/4 tsp. ground cumin
6 Tbsp. extra-virgin olive oil
1/4 cup fresh lime juice
1/4 cup chopped fresh cilantro, plus a few sprigs for garnish

• Boil the edamame beans in salted water until tender, about 5 minutes. Drain the edamame, reserving about 1 cup of the cooking water, and cool the beans to room temperature.
• Coarsely chop the garlic in a blender or food processor. Add the drained edamame and the salt, coriander, red pepper flakes, and cumin and process, adding enough of the reserved cooking water (about 1/2 to 3/4 cup) to form a smooth purée. Add the oil, lime juice, and cilantro and pulse to combine.
• Spoon into a serving dish and decorate with the cilantro sprigs. Serve at room temperature with cut vegetables and pita wedges for dipping.

Makes 8 to 10 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind