4 large garlic cloves, unpeeled
16-ounces shelled edamame soy beans (about 2 cups)
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cumin
4 tablespoons olive oil
1/4 cup fresh lime juice
1/4 cup finely chopped fresh cilantro
Raw veggies like celery sticks and cucumbers, for dipping
In a medium skillet over medium heat, roast the garlic, turning frequently, until light brown, about 15 minutes. Remove from 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. Transfer the garlic into a food processor and chop coarsely. Add the beans, salt, cayenne pepper, and cumin. Process in the food processor, adding the reserved water a little at a time until smooth (you may not need to add all of the water). Add the olive oil, lime juice, and cilantro. Pulse to combine. Use raw veggies like cucumbers and celery for dipping.
Note: Edamame soy beans are a high starch veggie that should be used in small portions occasionally to dip lower cab vegetables such as cucumbers and celery sticks.