Servings: 12 people
Cost: 7
Equipment
- 1 Food Processor
- 1 Spatula
- 1 Serving Bowl
- 1 platter
Ingredients
- 1/2 cup Olive oil plus extra for drizzling
- 4 cups Canned white beans such as cannellini, drained and rinsed
- 1 head Garlic
- 2 tbsp Lemon juice freshly squeezed
- 1 tsp Salt or to taste
- 1/2 tsp Black pepper freshly ground
- 2 tbsp Fresh parsley chopped (for garnish)
- Pita bread for serving
Instructions
- Roast Garlic: Preheat the oven to 400°F (204°C). Cut the top off the head of garlic to expose the cloves. Drizzle with a bit of olive oil, wrap in foil, and roast in the oven for about 30-40 minutes, or until the cloves are soft and golden. Let cool.
- Blend Ingredients: Squeeze the roasted garlic cloves out of their skins into a food processor. Add the white beans, 1/2 cup olive oil, lemon juice, salt, and pepper.
- Process: Blend until smooth, scraping down the sides as needed. If the dip is too thick, you can add a little water or more olive oil to reach the desired consistency.
- Garnish and Serve: Transfer the dip to a serving bowl. Drizzle with a little olive oil and sprinkle with chopped parsley. Serve with pita bread for dipping.
Notes
The dip can be refrigerated for up to 3 days. Bring to room temperature before serving.
For added flavor, you can include herbs like rosemary or thyme in the dip.
For added flavor, you can include herbs like rosemary or thyme in the dip.
Tried this recipe?Let us know how it was!
