Our Roasted Garlic & White Bean Dip captures the understated magic of whole cloves, roasted to perfection. Roasting garlic transforms its signature pungency into something silky and sophisticated, making it the perfect complement to another humble smooth staple: canned white beans.Low-fat and high fibre, this zesty spread comes together in mere minutes of active prep time. Serve our Roasted Garlic & White Bean Dip with your favourite crunchy crudités (carrots and celery are just a start), spread it on sandwiches, or as an extra layer of creaminess on your next avocado toast made with Silver Hills Sprouted Bakery breads or bagels.
Course Spread
Cuisine Plant-based
Diet Vegan, Vegetarian
Keyword Spreads
Difficulty Easy
Author Silver Hills Bakery
Ingredients
1whole headgarlic(a.k.a., an entire garlic bulb)
1Tbspolive oil
1can (398 ml / 14 fl oz) white beans (we used cannellini), drained and rinsed well
½lemon, zested and juiced
2Tbspmixed fresh herbs(we used parsley and chives), chopped
1Tbspwater
to tastesalt and pepper
Instructions
For the Roasted Garlic:
Preheat your oven to 350°F. Without separating any of the cloves, peel the loose outer layers of papery skin off the head of garlic (also called a garlic bulb). Using a sharp knife, cut the pointy tips off the top of the head of garlic (about 1/4-inch) so one surface of the cluster of cloves is exposed.
Place trimmed garlic bulb in a piece of aluminum foil, sprinkle with olive oil, and loosely wrap it in foil. Bake until garlic is deep golden brown and soft (about 40 minutes). Remove roasted garlic from oven and let cool completely.
For the White Bean Dip:
Squeeze the flesh from each roasted clove into the bowl of a food processor. Add remaining ingredients and process until combined. Adjust seasonings to taste.
To Serve and Store:
Serve with toasted Sprouted Power Everything Bagels, as a dip for your favourite vegetables, or spread it on your next sandwich.
Store in a covered container in the fridge for up to a week.