Smokey White Bean Spread With Roasted Garlic And Basil Recipes

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ROASTED GARLIC AND WHITE BEAN DIP



Roasted Garlic and White Bean Dip image

You can make this roasted garlic and white bean dip with just 5 ingredients and 5 minutes of hands-on prep! This vegan white dip is a delicious appetizer or snack served alongside crudites and crackers or spread over wraps and sandwiches!

Provided by Samira

Categories     Appetizer     Side     Snack

Time 50m

Number Of Ingredients 13

head of roasted garlic (see below for ingredients)
18 oz white beans (I used butterbeans. Cannellini will also work - from fresh or tinned (drained not rinsed))
1/2 tsp salt
1 lemon (juiced)
1-2 Tbsp iced water (if needed to thin the dip)
1 head garlic
1 tsp olive oil
1/4 tsp salt
1 lemon zest
1 Tbsp extra virgin olive oil
1/2 tsp paprika
small handful cilantro
chili hair (to taste)

Steps:

  • Preheat the oven to 400ºF/200ºC.
  • Cut the garlic head directly through the middle and place it on a large square of parchment paper. Drizzle it with olive oil and sprinkle it with salt. Then bring the parchment paper up and over and scrunch it into a little pouch/parcel.You could also do this with tin foil, though I haven't tried.
  • Roast the garlic in the oven for about 40 minutes (up to 60 minutes). The garlic will be a deep golden brown color and smooth and buttery, easy to just squeeze out of the garlic skins.
  • Add the roasted garlic, white beans, lemon juice, and salt to a high-speed blender or food processor and blend into a smooth and creamy dip.Feel free to stop the machine to scrape down the sides a couple of times if needed.
  • Once smooth, taste the dip and increase the lemon juice or salt if needed.
  • Roughly chop the cilantro and zest the lemon, then combine the two in a bowl with the extra virgin olive oil.
  • Add the creamy dip to a bowl and then top with the lemon and cilantro oil mixture. Sprinkle with a little paprika, and finally some chili hairs. Then enjoy!
  • Store any leftover white bean dip in an airtight container in the fridge for between 3-5 days or the freezer for 3-4 months.

Nutrition Facts : ServingSize 1 serving, Calories 262 kcal, Carbohydrate 37 g, Protein 14 g, Fat 8 g, SaturatedFat 1 g, Sodium 446 mg, Fiber 9 g, Sugar 1 g

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