Source: dLife

A delicious, healthy, and creamy roasted garlic and edamame dip.

Servings

10 medium garlic cloves (1 whole garlic head)
2 cup cold water
16 oz Soybeans, edamame, shelled, frozen
0.5 tsp ground cumin
0.5 tsp salt
1 tbsp extra virgin olive oil
5 tbsp fresh lemon juice
0.25 cup fat free sour cream
3 tbsp cold water
1 tbsp fresh cilantro , chopped

1 Preheat oven to 400 degrees F.
2 Slice off 1/4 inch from top of garlic bulbs so tips can be seen; don't peel garlic. Cover the bulb loosely with foil and lay on a baking sheet. Roast garlic 45 minutes or until it is tender and lightly browned. Let cool until it is easy to handle. Squeeze garlic out of the peels.
3 In the mean time, boil 2 cups water. Place edamame in water and boil 5 minutes. Strain well.
4 Using a food processor or blender puree edamame, garlic, cumin, salt, oil, lemon juice, sour cream, and water until smooth. Spoon mixture into a serving bowl and top with cilantro.

Serve with fresh vegetables or pita chips. This can be made a day or two ahead of time, and keep it covered tightly in the fridge.