Roasted Garlic-Edamame Spread
Roasted Garlic-Edamame Spread might be just the condiment you are searching for. This recipe serves 15. Watching your figure? This gluten free and vegetarian recipe has 139 calories, 6g of protein, and 7g of fat per serving. Head to the store and pick up olive oil, pepper, kosher salt, and a few other things to make it today. From preparation to the plate, this recipe takes around 15 minutes.
Instructions
Cut off pointed end of garlic; place garlic on a piece of aluminum foil, and drizzle with 1 Tbsp. olive oil. Fold foil to seal.
Bake 30 minutes; let cool 5 minutes. Squeeze pulp from garlic cloves into a bowl.
Process edamame in a food processor 30 seconds or until smooth, stopping to scrape down sides.
Add roasted garlic, ricotta, basil, and lemon juice; pulse 2 to 3 times or until blended.
With processor running, pour 1/4 cup oil through food chute in a slow, steady stream, processing until smooth. Stir in salt and pepper.
Serve with assorted fresh vegetables.
*2 cups uncooked, frozen, shelled edamame (green soybeans) may be substituted. Prepare edamame according to package directions. Plunge into ice water to stop the cooking process; drain. Proceed with recipe as directed.
Note: For testing purposes only, we used Marjon Shelled Fully Cooked Edamame.
Spread: Substitute 2 cups frozen lima beans for edamame. Prepare lima beans according to package directions. Proceed with recipe as directed.