Roasted Garlic And Edamame Dip Recipes

GARLIC EDAMAME

Steps:

• Mix together soy sauce, sugar, water, and cornstarch in a small bowl.
• Heat up large skillet with 1/2-1 tbsp vegetable oil (See Note 1) under medium high heat.
• Once skillet is heated up, add minced garlic and sauté for a minute or two, or until garlic is browned and slightly burnt (See Note 2).
• Add the sauce to the skillet and stir for a few seconds, then immediate add frozen edamame onto the skillet.
• Stir to coat edamame with sauce. Cook for 2-4 minutes or until edamame is warm and cooked through.
• Serve and enjoy!

ROASTED GARLIC EDAMAME DIP

Steps:

• Cut about 1/4 inch off the top of the garlic head, so the cloves are slightly exposed, but don't peel the garlic. Wrap the head loosely in foil, and place in a preheated 400° oven for 45 minutes or until garlic is very soft and golden. Let cool; then squeeze the garlic cloves out of the paperlike peel.
• Meanwhile, bring 2 cups water to a boil; add edamame, and boil 5 minutes. Drain.
• Combine edamame, garlic, cumin, and next 5 ingredients (through 3 tablespoons water) in a food processor, and pulse until smooth. Garnish mixture with the chopped cilantro and serve.

SIMPLE ROASTED EDAMAME

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Toss edamame, olive oil, garlic, sea salt, and black pepper together in a large bowl until well-coated. Spread in a single layer on a baking sheet.
• Roast in the preheated oven, stirring halfway through, until edamame shells start to brown, about 20 minutes. Serve whole, popping beans out of the shell to eat.

SPICY EDAMAME DIP

Steps:

• In a medium skillet over medium heat, roast the garlic, turning frequently, until light brown, about 15 minutes. Remove from the 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, cayenne pepper, cumin, salt, pepper and process in the food processor. Add the olive oil, lime juice and cilantro and pulse to combine. Add the reserved water a little at a time while processing until smooth (you may not need to add all of the water). Use pita chips for dipping.