April 15th, 2016
From Ricardo Magazine
In a large pot of salted boiling water, blanch the soybeans for 3 minutes. Drain and rinse under cold water.
In a food processor, finely chop the soybeans and cilantro with the lime juice, tahini and sambal oelek. Add the oil and water and purée until smooth. Season with salt and pepper.
Serve with pita chips and/or raw vegetables.
NOTE: Dip will keep for 3 to 5 days in the refrigerator.