When I was a young girl, we had a big garden every year. I didn’t know how good I had it until I moved to the big city of Nashville and ate my first canned vegetable! Aside from our personal garden, my daddy planted a big field each year with soybeans, which he sold at harvest. I never really understood why we grew something we didn’t eat. I ended up loving soybeans. If I had known about this tasty dip back then, I doubt my daddy would have had many soybeans to sell!
In a medium skillet over medium heat, roast the garlic, turning frequently, until softened, about 15 minutes. Remove from the heat, cool, and then slip off the skins. Set aside.
Bring about 8 cups of water to a boil in a saucepan and drop in the beans. Bring back to a boil and cook for 5 minutes. Reserve ¾ cup of the cooking water before draining. Drain the beans and cool.
Transfer the garlic into a blender and chop coarsely. Add the beans, salt, cayenne pepper, and cumin. Process in the blender, adding the reserved water a little at a time until smooth. (You may not need to add all of the water.) Add the olive oil, lime juice, and cilantro. Pulse to combine. Use pita chips for dipping.