Roast Garlic and Edamame Dip

Ingredients

• 1 small whole garlic head
• 2 cups water
• 1 (16-ounce) package frozen shelled edamame (about 2 1/2 cups)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1 tablespoon extra-virgin olive oil
• 5 tablespoons lemon juice
• 1/4 cup reduced-fat sour cream
• 3 tablespoons water
• 1 tablespoon chopped fresh cilantro

Preparation

1. 1. 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.
2. 2. Meanwhile, bring 2 cups water to a boil; add edamame, and boil 5 minutes. Drain.
3. 3. 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.