Guest guest Posted November 10, 2006 Report Share Posted November 10, 2006 @@@@@ Spicy Edamame Dip - 3 pts 4 large garlic cloves, unpeeled 16 oz Edamame beans, (1 bag) 11/4 tsp salt 1/2 tsp ground coriander 1/2 tsp ground cayenne 1/4 tsp ground cumin 6 TB olive oil 1/4 cup fresh lime juice 1/4 cup chopped fresh cilantro, plus a few sprigs for garnish fresh cut vegetables & pita wedges for dipping Roast the garlic in an ungreased skillet over medium heat, turning frequently until softened (they'll have dark splotches in spots), about 15 minutes. Cool and slip off the papery skins. Boil the Edamame beans in salted water to cover until tender, about 5 minutes. Scoop off and reserve about 1 cup of the cooking water. Drain edamame and cool to room temperature. Drop the peeled garlic into a blender or food processor with the motor running to coarsely chop it. Add the drained edamame, salt and spices. Process, adding 1/2 to 3/4 cup of the cooking water until a smooth purée. Add the oil, lime juice and cilantro. Pulse to combine. Spoon into a serving dish. Decorate with cilantro sprigs. Serve at room temperature with cut vegetables and pita wedges for dipping. Serves 8–10 as an appetizer Per Serving (63g-wt.): 140 calories (90 from fat), 10g total fat, 1g saturated fat, 6g protein, 7g total carbohydrate (less than 1g dietary fiber, 1g sugar), 0mg cholesterol, 330mg sodium Author: Rick Bayless, Chef of Frontera Grill/Topolobampo Source: Whole Foods Market Formatted by Chupa Babi in MC: 11.06.06 ----- Quote Link to comment Share on other sites More sharing options...
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