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Roast Garlic and Edamame Dip

From: www.health.com
SERVES 16

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 tablespoonslemon juice
1/4 cup reduced-fat sour cream
3 tablespoons water
1 tablespoon chopped fresh cilantro

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

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.