Spicy Edamame Bean Dip

Ingredients:

• 450 g edamame beans, shelled (about 2 cups)
• 4 large cloves garlic, unpeeled
• 0.5 tsp cayenne pepper
• 1/4 tsp ground cumin
• A pinch of salt and black pepper
• 4 tbsp. l. olive oil
• 1/4 cup freshly squeezed lime juice (about 2 limes)
• 1/4 cup finely chopped fresh cilantro
• Pita chips, for dipping

Preparation:

1. In a medium skillet over medium heat, cook the garlic, stirring frequently, until lightly browned, about 15 minutes. Remove from heat, cool, and peel. Set aside.
2. Bring about 8 cups of water to a boil in a saucepan and add the beans. Bring to a boil and simmer for 5 minutes. Separately pour off 3/4 cup of the water, and drain the rest in the sink. Drain the beans and let them cool.
3. Place the garlic in a food processor and coarsely chop. Add the edamame, cayenne pepper, cumin, salt, and black pepper and process in the food processor. Add the olive oil, lime juice, and cilantro and pulse until combined. Gradually add the reserved bean cooking liquid, pulse until smooth (you may not need all the liquid). Serve with pita chips for dipping.