White bean & roast garlic dip
If you've had it with hummus, and if you enjoy the taste of roasted garlic then this recipe is just for you...
Ingredients:
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1 head of garlic, roasted
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1 x 15 oz can of white beans (e.g., navy / cannellini beans)
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1 sprig of fresh rosemary (or more if you like rosemary as much as I do!)
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1/4 tsp black pepper
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1 tsp mineral rich salt (e.g., Himalayan pink salt/other)
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juice from one small Meyer lemon
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5-6 T of your favorite olive oil
Directions:
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Roast the garlic*
* Pre-heat the oven to 400 degrees, trim the top of the head of garlic to expose the cloves. Place the garlic on parchment paper, and drizzle 1 tsp of olive oil over the exposed cloves and close the parchment paper into a pouch. Bake for ~40 minutes.
Note, this can be done 2-3 days, up to 1 week, in advance of making the dip; I usually roast a head of garlic while I'm roasting a chicken or something else and then keep it in the fridge until I'm ready to make this dip. -
Squeeze the roasted garlic cloves into the bowl of a small food processor.
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Add the white beans, olive oil, lemon juice, rosemary, black pepper and salt - puree until smooth
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Enjoy!
