INGREDIENTS

500 g bag frozen edamame (or about 3 cups when shelled)
1/4 cup tahini
2 garlic cloves
3 tablespoons fresh lime juice
3 tablespoons water
1 teaspoon sea salt
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cumin
Olive oil
Paprika
Pepper

TO MAKE

In a small frying pan, roast the whole garlic cloves over medium heat, turning frequently until softened – about 15 minutes. Remove from heat and leave to cool slightly, before peeling off skins. Set aside.

Bring a saucepan of water to simmer on the stove, cooking the frozen edamame until heated through. Drain and rinse the edamame. Remove the edamame beans from the pods, discarding pods and setting beans side.

Mince the roasted garlic in a food processor. Add edamame beans and process until smooth. Add in lime juice, tahini, salt, cayenne pepper and cumin and blend to combine. Add one tablespoon of water at a time, blending between additions until the dip is of a smooth consistency.

Transfer dip to a bowl to serve. Top with a drizzle of olive oil, sprinkle of paprika and grind of pepper and serve with desired bread.

Image via Daily Garnish.