This dip.
It is also a spread. You could call it a white bean hummus.
It is creamy garlicy and salty good, and it was the savory protein in the bella, pepper and arugula sandwich yesterday:
roasted garlic white bean spread
gluten, soy, dairy free, vegan
5-7 cloves garlic
1 can white beans, drained (cannelini, great northern)
3 tablespoons extra virgin olive oil, plus extra for roasting garlic
3 tablespoons tahini
juice of 1 lemon
2 teaspoons dried oregano
1-2 pieces roasted red pepper, diced (from a jar)
pinch sea salt
To roast garlic: Chop top off a whole head of garlic, pour a teaspoon or so olive oil over it, so the garlic absorbs the oil. Wrap in foil and roast at 350 for 50 minutes. Keep tightly covered in refrigerator for a week.
For this recipe: Puree beans in food processor. Add olive oil, tahini, lemon juice, oregano, pepper and salt, continue to process until smooth. Smash roasted garlic with the back of a spoon, add cloves a couple-few at a time, tasting to your flavor preference.
Serve as a dip with pretzels, fresh veggies. Use as a sandwich or wrap spread. Thin with water and use as a salad dressing.
Enjoy!
{ 23 comments… read them below or add one }
Yum! I absolutely love bean dips, especially when they include roasted garlic. I can almost smell the garlic now…
I agree, Amanda, the more garlic the better, right?
YUM – love using white beans. They are so creamy.
me too – I think they are my favorite bean!
Yummmmm. Have you ever been to California Pizza Kitchen? They have an amazing “hummus” that is white bean (and extra-garlic!) based. I’ll go there just for that–and the amazing pita bread that comes with it. In fact, I don’t think I’ve ever had a pizza there, I never want to switch it up from the white bean hummus!
I have never been there! we had one here when I was in college, then it closed (and became an AWESOME English Pub!). we have another one somewhere in town now, but I haven’t been? my mom says the tortilla soup is what I need to try… perhaps I need to go and get both!
SO making this! (because it seems semi-easy)
oh it IS
White bean dip is heavenly! This looks perfect!
Oooh, love this recipe, Kristina! How did you know I have some Great Northern Beans on hand? Plus everything else … score!
xo,
Shirley
oh, Shirley, of course you do! Great Northern are some of my favorites… I always have them!
Mmmm! I saw the pic of your sandwich on facebook yesterday and I thought it was some sort of vegetarian Philly…looks great! And I’m alllllll about the garlic!
you’d love the bean spread, then… GAR – LIC – EEEEYYYY!
Happy St. Pats Day Missy!
I’m-a-gonna-make-a-this-a!!! (my typed italian accent – just to be goofy cuz i’m sooooo tired…ugh)
We’re having some long lost friends over for Tapas – and this my girl will be on “da”menu!
hugs -
Natasha
This is definitely right up my alley, yum!
I’ll be right down the coast to share a bowl of this with you Kris!!!!
Kidding of course, but looks fantastic. Have a great weekend.
What a lovely dip…and I absolutely NEED this sandwich!
Ha, this is amazing because I just thought about the fact that I never made or tried anything like a white bean dip. I’m not sure whether I’d like it because I’m not a fan of white beans when they come as a whole, but pureed might be a totally different story.
Btw, I’ve tried the capers, but I found them … well, in the same category as olives (I hate olives).
This was a mighty tasty weekend treat! I put in the entire head of roasted garlic (it was, admittedly, on the small side) and then we ate a whole pile of YUMMY!!! Thank you!
fantastic – so glad you like it Vicki!
thanks for the great recipe, it’s delicious for sure!
so happy you liked it!
Great recipe! I used it as a template for my Roasted Garlic Soybean Dip/Sauce. I want to make sure you are happy with the credit I gave you, so please check it out on my blog!
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