Cut about 1/4 inch off the top of the garlic head, so the cloves are slightly exposed, but don't peel the garlic. Wrap the head loosely in foil, and place in a preheated 400° oven for 45 minutes or until garlic is very soft and golden. Let cool; then squeeze the garlic cloves out of the paperlike peel.
Meanwhile, bring 2 cups water to a boil; add edamame, and boil 5 minutes. Drain.
Combine edamame, garlic, cumin, and next 5 ingredients (through 3 tablespoons water) in a food processor, and pulse until smooth. Garnish mixture with the chopped cilantro and serve.
Amazing! I made this dip for my family on Christmas day. I like that it holds in the fridge for a long period of time, so it's the perfect snack if you love chips and dip as I do. It's not only healthy, but it's delicious.
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