Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1

Prep: 10 minutes; Cook: 50 minutes. Planning for a party? Make this flavorful dip a day or two in advance, and store it covered tightly in the fridge.

Marge Perry
Recipe by Health March 2007

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Recipe Summary

Yield:
Makes 16 servings (serving size: 2 tablespoons)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

54 calories; fat 2g; saturated fat 0g; mono fat 1g; poly fat 0g; protein 3g; carbohydrates 5g; fiber 2g; cholesterol 1mg; iron 1mg; sodium 50mg; calcium 28mg.
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