Lemon-Garlic Edamame Dip

• 1 head garlic
• 1/2 cup extra-virgin olive oil
• Salt and pepper
• 2 cups shelled edamame
• 1 cup fresh parsley leaves
• 2 tablespoons miso paste
• 1 teaspoon lemon zest
• 2 tablespoons lemon juice
• Pita chips, crudites or both, for serving

1. Preheat oven to 400u0b0F. Cut top 1/2 inch off garlic head to expose cloves. Drizzle with 1 Tbsp. oil; wrap in foil. Roast until cloves are soft and golden, about 35 minutes. Unwrap and let cool.
2. Bring a small pot of salted water to a simmer. Simmer edamame until tender, 3 to 5 minutes. Drain, spread on a plate and let cool. Squeeze garlic cloves out of their skin into a food processor. Add parsley, 1/4 to 1/2 tsp. pepper, miso, lemon zest, lemon juice and remaining olive oil and edamame to processor; puree until smooth. Serve with pita chips, crudites, or both.

garlic, extravirgin olive oil, salt, shelled edamame, parsley, miso paste, lemon zest, lemon juice, cruditues

Taken from www.myrecipes.com/recipe/lemon-garlic-edamame-dip (may not work)