| 8 | 55 | 83 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 45 min | 8 |
| 1 bulb | Garlic (approx. 10 cloves) |
| 1 can (15oz) | Cannellini beans, canned (drained and rinsed) |
| 2 tbsp | Parsley, fresh (finely chopped) |
| 1 tbsp | Extra virgin olive oil |
| 2 tsp | Lemon juice |
| 2 tbsp | Water (1-2 tbsp.) |
| 1 pinch | Sea salt (to taste) |
| 1 dash | Black pepper (to taste) |
1. Preheat oven to 400° F. Cut 1⁄4 inch off the top of the head of garlic, or enough to expose the tops of the cloves. Sprinkle with 1 teaspoon of olive oil and wrap tightly in aluminum foil. Place on a baking sheet for 35-45 minutes, or until the garlic feels so when squeezed.
2. Place beans, 2 of the roasted garlic cloves, parsley, olive oil and lemon juice in a food processor and blend until creamy. If the mixture is too thick, add an additional tablespoon or two of water to reach your desired consistency. Season to taste with salt and pepper.
| Meat Alternative | 0.3 |
| Vegetables | 0.4 |
Some ideas for the left-over roasted garlic: add to mashed potatoes, blend into pasta sauce, sauté with vegetables or simply spread on crusty bread.
Roasting gives garlic a mellow, slightly sweet and nutty flavor.
While this dip is the perfect addition to a veggie platter, it’s also wonderful spread on a sandwich in place of mayonnaise.
Serves 6-8.
