Spicy Roasted Garlic And Soybean Dip - cooking recipe

Ingredients

6 cloves garlic, unpeeled
16 ounces frozen soybeans (edamame)
1 1/4 teaspoons salt
1/2 teaspoon ground coriander
1/2 teaspoon ground cayenne pepper
1/4 teaspoon ground cumin
6 tablespoons olive oil
1/4 cup lime juice
1/4 cup chopped fresh cilantro, plus a few sprigs for garnish
fresh cut vegetables, of your choice for dipping
pita bread, wedges or chips, for dipping (try baked root veggie chips)

Preparation

In an ungreased skillet over medium heat, dry roast the unpeeled garlic cloves for about 15 minutes; turn them frequently until softened (they'll develop dark spots but should not burn).
Alternatively, use oven roasted garlic leftover from another meal.
Remove cloves from the skillet and allow to cool.
When cool, peel off the skins from the roasted garlic and place garlic into a bowl.
In a large pot, bring about 6 cups of salted water to the boil and boil the soybeans for about 5 minutes, until tender but still bright green.
Reserve 1 cup of the cooking water in a small bowl before draining the soybeans.
Allow the soybeans to cool to room temp.
In a blender, combine to cooled soybeans with the garlic, salt and spices and pulse the blender to combine Add 1/2 to 3/4 cup of the reserved cooking water until a smooth puree forms.
Add the oil, lime juice and cilantro.
Pulse to combine.
Spoon into a serving dish and garnish with cilantro sprigs.
Serve at room temperature with cut veggies and pita wedges or chips for dipping.