White Bean Dip with Roasted Garlic
2 heads of garlic, roasted (*roasting directions below)
2 (15oz) cans white cannellini beans, drained and rinsed (reserving one can’s liquids)
2 tablespoons of extra virgin olive oil
1 teaspoon paprika
a handful of fresh Italian parsley leaves
1 tablespoon lemon juice
Salt and fresh cracked pepper to taste
1 whole garlic, with top portion of the crown cut off
.5 tablespoon olive oil
dash of salt
Heat oven to 425 F.
Snip the top of garlic, then drizzle with olive oil and sprinkle with salt.
Cover with foil and bake 1 hour or until golden brown (soft when pierced with a knife).
To use, remove from the cloves.
Place the beans, roasted garlic, paprika and parsley into a food processor.
Pulse twice to mix the ingredients quickly then turn machine to ON. Start adding in reserved liquid slowly followed by the olive oil and the lemon juice. Mix until the mixture is smooth.
Then add in salt and pepper to taste.
I like to serve with a bit of minced parsley on top and a side of warmed pita chips for dipping.