Roasted Garlic and Cannellini Bean Dip Recipe
If you love hummus, you are going to enjoy this Italian version. This roasted garlic and cannellini bean dip is delicious with crackers, crostini, and as a vegetable dip.
Servings: 6 servings
Roast your garlic by trimming the top of the bulb, drizzle it with olive oil, and roast in a 400˚F oven for 30 minutes. Squeeze out roasted garlic cloves.No time to roast your garlic? Substitute 3-4 cloves of grated garlic. Raw garlic is stronger flavored than roasted garlic, so only use 3-4 cloves to start. You can add more after tasting if you want more garlic flavor.
Add all the ingredients to a food processor or blender. Puree until smooth. If the dip is too thick, add water or olive oil a teaspoon at a time and puree until it reaches the consistency you desire.
Transfer the white bean dip to a serving bowl. Drizzle with extra virgin olive oil, sprinkle with reserved rosemary, and serve with vegetables, crackers, or crostini. This dip is also delicious as a sandwich spread. Makes about 1 1/2 cups.
Serving: 4ounces | Calories: 317kcal | Carbohydrates: 44.8g | Protein: 17.1g | Fat: 9.1g | Saturated Fat: 1.3g | Sodium: 18mg | Potassium: 1028mg | Fiber: 18.2g | Sugar: 1.9g | Calcium: 1170mg | Iron: 1.1mg