1 pound shelled edamame
1 cup non fat sour cream
4 ounces fresh goat cheese (crumbled)
1-3 chipotles in adobe (chopped)
1-2 tbsp. adobo sauce from the can
1/4 cup fresh lemon juice
2 cloves roasted garlic (recipe below)
2 tsp. kosher salt
1 tbsp. chopped oregano
1/2 cup pumpkin seeds
1 tsp. extra virgin olive oil
1/2 tsp. kosher salt
1/4 tsp. ground coriander
1/4 tsp. red pepper powder
1 tsp. fresh lemon zest
1 tsp. chopped oregano
1 head of garlic
extra virgin olive oil
preheat the oven to 400°F.
peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.
place the garlic heads in a baking pan; muffin pans work well for this purpose. drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated, and a pinch of kosher salt. cover with aluminum foil. bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed.
allow the garlic to cool enough so you can touch it without burning yourself. use a small small knife cut the skin slightly around each clove. use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.
making the dip:
bring a medium pot to a boil, and cook the edamame according to the directions (about 5-8 mins.). drain well and transfer to a food processor. add in the sour cream, goat cheese, chipotles and adobo sauce, lemon juice, garlic, and salt and puree until smooth. stir in the oregano and transfer to a serving bowl.
making the pepitas:
preheat the oven to 375 degrees. toss the pumpkin seeds with the olive oil, salt, coriander, and red pepper powder. spread out on a baking sheet and bake for about 10 mins. or until the seeds begin to turn brown. transfer the pumpkin seeds to a bowl and toss with lemon zest and oregano.
top the dip with the spiced pepitas, and serve with pita chips.