Roast Garlic and Edamame Dip

Ingredients

• 16 ounce edamame frozen shelled ()
• 1 tablespoon cilantro leaves fresh chopped
• 1 small garlic head whole
• 0.5 teaspoon ground cumin 
• 5 tablespoons juice of lemon 
• 0.3 cup cup heavy whipping cream sour reduced-fat
• 1 tablespoon olive oil extra-virgin
• 0.5 teaspoon salt 
• 2 cups water 
• 3 tablespoons water 

Equipment

• food processor
• oven
• aluminum foil

Directions

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.
2. Let cool; then squeeze the garlic cloves out of the paperlike peel.
3. Meanwhile, bring 2 cups water to a boil; add edamame, and boil 5 minutes.
4. Drain.
5. Combine edamame, garlic, cumin, and next 5 ingredients (through 3 tablespoons water) in a food processor, and pulse until smooth.
6. Garnish mixture with the chopped cilantro and serve.