Roasted Garlic Edamame Hummus Crudite Platter

Preheat oven to 400 degrees Fahrenheit. Slice the garlic bulb in half, skin and all, and drizzle with 1 Tablespoon of olive oil. Sprinkle with ¼ teaspoon of salt and ⅛ teaspoon of black pepper. Wrap the seasoned garlic in aluminum foil and place it onto a baking sheet in the oven for 20-30 minutes, or until the garlic is fragrant and tender. Let the roasted garlic cool slightly, then squeeze the soft roasted garlic from its skins.

Add the cooked, drained, and cooled edamame, roasted garlic, ¼ cup olive oil, fresh lemon juice, 1 teaspoon of salt, and ½ teaspoon of black pepper to a food processor or high-powered blender. Process until the mixture is smooth and creamy, scraping down the sides a few times as needed. Add warm water, about ¼ cup or so, as needed to achieve the desired consistency. Refrigerate the hummus until ready to serve. Arrange your chosen crudite vegetables and fruits on a platter with the hummus and serve.