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
