Roasted Garlic Bean Dip
Recipe Info
Author: Chef Jason Wrobel
Prep Time: 5 minutes
Ingredients
- One 15-ounce can cannellini beans
- 2 bulbs garlic
- 1 teaspoon extra-virgin olive oil
- 1 teaspoon fresh rosemary, minced
- Pinch sea salt
- 1 tablespoon balsamic vinegar
- Pinch truffle salt (optional)
- 1 teaspoon pumpkin seed oil (optional)
- 1 teaspoon pumpkin seeds (optional)
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Drain the cannellini beans and reserve 1/2 cup of the liquid from the can.
- Slice off the top each head of garlic to expose some of the cloves inside. Place the heads on a piece of foil. Drizzle with olive oil and wrap in the foil. Roast until the cloves are lightly browned and tender, about 30 to 35 minutes.
- Process the beans, garlic, rosemary, sea salt, and balsamic vinegar in a high-speed food processor. Gradually add the bean liquid as it processes, adding a little at a time until the desired consistency. Process until you get a nice consistency, scraping the sides down with a spatula as necessary. Give it a taste and add additional salt if necessary.
- Serve in a bowl and top with the truffle salt, pumpkin seed oil, and pumpkin seeds if desired.