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Edamame Dip

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2 cloves garlic
1 chipotle pepper in adobo sauce
2 tablespoons olive oil
1 teaspoon hot pepper sauce, or to taste
1/2 teaspoon cumin
1 cup frozen shelled edamame (green soybeans), thawed
1 tablespoon water, or as needed (optional)
Salt and pepper to taste
Place the garlic cloves, chipotle pepper, olive oil, hot sauce, and cumin into a blender. Puree until smooth, then add the edamame, and continue to puree until smooth. Add water as needed to achieve your desired consistency. Season to taste with salt and pepper before serving.

Courtesy of Franklin Dye

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