White Bean Dip with Roasted Garlic
Sherry Galey
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
directions
- 1
1. Preheat oven to 325 degrees F.
- 2
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.
- 3
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.
Source: Sherry
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