- 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.
Dip will keep for 3 to 5 days in the refrigerator.