Rosemary pairs beautifully with roasted garlic and white beans in this addictive dip. Serve with vegetables and/or crackers.
Serves 8-10
Ingredients
- 2 (16-oz) cans organic white cannellini beans
- juice of 2 lemons
- 4 cloves of roasted garlic (roast a whole head of garlic beforehand per recipe below)
- 2 tbsp fresh rosemary, stems removed (keep a little aside for garnish)
- 2 tbsp extra virgin olive oil
- water as needed for desired texture (2 tbsp - 1/4 cup)
- salt and pepper to taste
Instructions
- Preheat oven to 375 degrees
- Cut off the short end of a whole head of garlic so you can squeeze the cloves out easily after it's roasted
- Wrap the whole head of garlic in tin foil and roast on a cookie sheet for 45 minutes - 1 hour (until the cloves soften enough to spread like butter)
- Rinse and drain the canned beans
- Combine beans, oil, rosemary, lemon juice and garlic in a food processor
- Purée until smooth yet still with some texture. Add water if too thick
- Season with salt and pepper to taste
- Top with a little chopped rosemary
- Serve with sliced cucumber, zucchini and radish wheels
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