Edamame Hummus

Ingredients

• 1 head Garlic
• 1 Tablespoon Olive Oil
• 12 ounces, weight Frozen Edamame (shelled)
• 1 whole Lemon, Juiced (1 Lemon Should Yield 3-4 Tablespoons)
• ½ teaspoons Salt
• 1 Tablespoon Tahini (stirred Well)
• 1 dash Cayenne Pepper
• Salt And Pepper, to taste

Preparation Instructions

Preheat your oven to 400 F. Cut off the top of the head of garlic, remove outer papery layer and place the garlic on a sheet of foil. Drizzle the top with 1 tablespoon of olive oil. Wrap the garlic in the foil and roast in the oven until soft and golden, about 40-50 minutes. When it’s done and cooled a bit you can squeeze the cloves out of the peel.

Bring a medium pot of water to boil then add the shelled edamame to the boiling water. Cook for 4 to 5 minutes then drain and rinse with cold water.

In the bowl of a food processor add the edamame, lemon juice, ½ teaspoon of salt, tahini and dash of cayenne pepper. Pulse until well combined. Add in 4-6 cloves of the roasted garlic. Pulse until the hummus is completely smooth. Taste for seasoning and add salt and pepper to taste.