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.Protect yourself from a pesky spring cold with garlic's disease-fighting compounds. And here's a bonus: Isoflavone-rich soybeans may help reduce the frequency and intensity of hot flashes and cut the risk of heart disease. Serve with toasted pita wedges, flatbread, or raw vegetables.

Marge Perry

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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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