Name: White Bean Dip with Roasted Garlic
Yield: 6 servings
Ingredients: 1 heads of garlic; 1 Tbsp olive oil (30 ml); Coarse salt and freshly cracked black pepper, to taste; One 14-ounce can white beans, such as cannellini or northern white; 1 to 2 tbsp. olive oil (15 to 30 ml); 1 Tbsp chopped parsley (15 ml); pinch of cayenne, or to taste; Coarse salt and freshly cracked black pepper, to taste; 1 Tbsp pomegranate molasses, to drizzle over dip, optional (15 ml); 1 baguette, sliced, toasted

Yields

6 servings

This dip is a variation on a Middle Eastern hummus. Usually made with chickpeas and fresh garlic, I’ve used white beans and softened the flavours by using roasted garlic.

ingredients

heads of garlic

Tbsp olive oil (30 ml)

Coarse salt and freshly cracked black pepper, to taste

One 14-ounce can white beans, such as cannellini or northern white

to 2 tbsp. olive oil (15 to 30 ml)

Tbsp chopped parsley (15 ml)

pinch of cayenne, or to taste

Coarse salt and freshly cracked black pepper, to taste

Tbsp pomegranate molasses, to drizzle over dip, optional (15 ml)

baguette, sliced, toasted

Ingredient Substitution Guide

directions

Step 1

Preheat oven to 325 degrees F.

Step 2

Cut off the very tip of the head of garlic. This will make it easier to squeeze out when finished. Add the garlic to a small roasting pan, sprinkle with olive oil. Cover with aluminum foil. Roast until garlic is soft and golden inside, about 1 hour. Let cool.

Step 3

Mash beans in a mortar and pestle or in a food processor. Squeeze out the cloves of garlic into the beans. Add olive oil, parsley. Stir. Season the dip with salt, pepper and a pinch of cayenne pepper. Transfer to a bowl. Drizzle pomegranate molasses over dip if desired. Serve with slices of baguette or toasted slices of baguette.

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White Bean Dip with Roasted Garlic

ingredients

directions

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