Spicy Edamame Dip

In 10-inch skillet on medium, roast garlic 15 minutes, or until light brown, turning frequently. Remove from heat; cool, then slip off peel. Set aside. In 4-quart saucepan, heat water to boiling on high. Add shelled edamame; return to boil. Boil 5 minutes. Reserve 3/4 cups cooking water; drain edamame. Let cool. Place garlic in food processor; coarsely chop. Add edamame, salt, cayenne pepper, and ground cumin. Process, gradually adding reserved cooking water (you may not need all of it), until smooth. Add olive oil, lime juice, and chopped fresh cilantro. Pulse to combine. Refrigerate until cold. Serve with pita chips.