2 cups (500 ml)
|Europe’s Best® Edamame,|
|cooked and cooled|
|1 small bulb||of garlic|
|1/4 cup (60 ml)||fresh cilantro and/or fresh parsley|
|1/4 cup (60 ml)||fresh lemon juice|
|3 tbsp (45 ml)||Greek Gods® Traditional Plain Greek Style Yogurt, Organic|
|1 tsp (5 ml)||kosher salt (or to taste)|
|Dash||of Tabasco or Sriracha sauce (to taste)|
|Pinch||of ground cumin|
|Fresh ground black pepper,|
| to taste|
|3 tbsp (45 ml)||Spectrum® Organic Olive Oil Extra Virgin|
To make the roasted garlic, preheat oven to 400°F (200°C). Slice the top off of the whole garlic bulb to expose the cloves inside. Drizzle with a little olive oil and sprinkle with salt. Wrap in aluminum foil and bake in oven 40-45 minutes. Remove, let cool enough to handle, then gently squeeze the bulb until roasted cloves pop out.
Put all the ingredients except the remaining virgin olive oil in the food processor and process twice, scraping sides in between, until smooth. With the food processor running, slowly pour in olive oil and blend until incorporated. Rectify seasoning to taste. If possible, chill for a few hours in an airtight container to bring out the flavours. Serve with Sensible Portions® Pita BitesTM Original Sea Salt and raw vegetables.
Note: This dip can also be used as a sandwich spread. It will keep 4-5 days in the refrigerator, in an airtight container.