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.