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White Bean Dip with Roasted Garlic

Food Network Canada
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.

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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
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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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My rating for White Bean Dip with Roasted Garlic
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