Author Notes
Easy, fresh and healthy! White beans puréed with roasted garlic, fresh rosemary and lemon juice. Served with toasted pita and ENDLESS toppings! —The Hungry Leopard
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Ingredients
- Dip
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2
cans of cannellini beans, drained and rinsed
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1/3 cup
extra virgin olive oil
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2 tablespoons
water
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4
cloves of roasted garlic
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1 tablespoon
fresh rosemary
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juice of 1 lemon
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1/2 teaspoon
salt
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fresh cracked black pepper
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pita bread, cut into wedges
- Toppings
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Pine nuts
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piquillo peppers
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pepperoncini
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olives
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marinated artichokes
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cured meats, such as prosciutto
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radishes, sliced
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balsamic vinegar
Directions
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Heat oven to 400 degrees.
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Remove excess papery layers of garlic and cut off “head” of garlic, exposing the cloves. Tip: the head is the part that resembles a small tail.
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Drizzle 1-2 teaspoons of EVOO over exposed cloves. Wrap the garlic head in aluminum foil and roast in the oven for 45 minutes.
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After 45 minutes, pierce center clove with knife. It should be soft and golden brown.
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Let garlic cool and then pop 4 cloves from paper. (Additional cloves can be stored in refrigerator for 2 weeks)
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Drain and rinse cannellini beans in colander.
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In bowl of food processor, combine beans, water, EVOO, 4 garlic cloves, rosemary, salt, black pepper and lemon juice.
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Process until desired texture (smooth or chunky) is reached.
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Serve with toasted pita wedges, chips or crackers. Remember, the sky is the limit for toppings!
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