Preheat the oven to 350 degrees.
Cut the top off of the garlic head and expose the cloves while leaving the head intact.
Drizzle with olive oil and sea salt/black pepper.
Cover with foil and roast for 35-45 minutes until soft. Cool.
Remove 5 cloves for the Hummus and save the rest for ANYTHING
Boil the edamame beans for 4 minutes in salted water.
Strain and shock in cold water until cooled.
Toast the cumin and coriander in a dry non-stick pan until fragrant.
Combine all ingredients in a food processor and drizzle in the olive oil
with the motor running. You may need a bit more water to smooth it out.
Season with Sea Salt and Fresh Cracked Pepper to Taste.
This nutrient dense snack should be a dietary staple! Skip the bread and
dip bell peppers, jicama, carrots, cucumbers, cherry tomatoes and/or any
other veggie you like!
Chef Jason Martin takes 13 years as a restaurant chef, a bachelors degree in nutrition, a culinary degree, and a personal life that includes triathlon competition, and uses all of it, for inspiration, to shed new light on nutritious cuisine.
Chef Jason is the owner of Nutrition-n-motion, a healthy meal delivery company with the mission to help you live a healthy lifestyle and give you a convenient and cost effective tool to help you reach your dietary goals no matter what they may be. For more information about Chef Jason visit www.nutrition-n-motion.com