This is delicious and easy to make! Even my 3-year-old liked it. It's a nice change from hummus.
Roasted Garlic-Edamame Spread
Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett
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Bake: 30 Minutes
Cool: 5 Minutes
- 1 garlic bulb
- 1 tablespoon olive oil
- 2 cups fully cooked, shelled edamame (green soybeans)*
- 1/2 cup ricotta cheese
- 1/4 cup chopped fresh basil
- 2 tablespoons lemon juice
- 1/4 cup olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- Assorted fresh vegetables
- 1. Preheat oven to 425°. Cut off pointed end of garlic; place garlic on a piece of aluminum foil, and drizzle with 1 Tbsp. olive oil. Fold foil to seal. Bake 30 minutes; let cool 5 minutes. Squeeze pulp from garlic cloves into a bowl.
- 2. Process edamame in a food processor 30 seconds or until smooth, stopping to scrape down sides. Add roasted garlic, ricotta, basil, and lemon juice; pulse 2 to 3 times or until blended.
- 3. With processor running, pour 1/4 cup oil through food chute in a slow, steady stream, processing until smooth. Stir in salt and pepper. Serve with assorted fresh vegetables.
- *2 cups uncooked, frozen, shelled edamame (green soybeans) may be substituted. Prepare edamame according to package directions. Plunge into ice water to stop the cooking process; drain. Proceed with recipe as directed.
- Note: For testing purposes only, we used Marjon Shelled Fully Cooked Edamame.
- Roasted Garlic-Lima Bean Spread: Substitute 2 cups frozen lima beans for edamame. Prepare lima beans according to package directions. Proceed with recipe as directed.
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