2 cloves garlic

1 chipotle pepper in adobo sauce

2 tablespoons olive oil

1 teaspoon hot pepper sauce (adjust to taste)

1/2 teaspoon ground cumin

1 cup frozen shelled edamame, thawed

1 tablespoon water (optional, as needed)

Salt and pepper, to taste

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Combine garlic cloves, chipotle pepper, olive oil, hot pepper sauce, and cumin in a blender or food processor. Purée until smooth.
Add thawed edamame and continue puréeing until mixture is smooth.
If needed, gradually add water to reach desired consistency.
Season with salt and pepper to taste and blend briefly to combine.

Adjust hot pepper sauce and chipotle for preferred spice level.

Add avocado or yogurt for a creamier texture.

Mix in cilantro or lime juice for extra freshness.

Best served fresh but keeps 3–5 days refrigerated in an airtight container.