Introducing the new summertime star of the dip game – Garlic Rosemary White Bean Dip, gluten-free and vegan, and ready to knock hummus off its throne.
Garlic White Bean DipCuisine: gluten free, dairy free, vegan
Because sometimes you need sometimes other than hummus!
1 head garlic
1 teaspoon, plus 4 tablespoons olive oil
2 (15-ounce) cans white beans, like Cannellini, Great Northern or Navy beans, drained and rinsed
1 tablespoon fresh lemon juice
1 tablespoon roughly chopped fresh rosemary leaves, plus 1 full sprig
¼ teaspoon black pepper
1 pinch of smoked paprika, plus more for garnish (optional)
1 tablespoon hot water
1 ¼ teaspoons kosher salt
- Roast the garlic. Pre heat the oven to 400 degrees. Peel off most of the garlic’s outermost skin but leave the whole head intact. Cut about 1/4 inch off the top of the garlic to expose the cloves. Place the garlic on a large piece of aluminum foil, then drizzle 1 teaspoon olive oil over the exposed cloves and close the foil into a pouch with the garlic in the middle. Place in the over and bake for 40 to 50 minutes, until the cloves are completely soft (you can pierce them with a fork). Let cool slightly.
- Squeeze the roasted garlic cloves into the bowl of a food processor (squeezing them out of the papery shell). Add 4 tablespoons of olive oil, white beans, lemon juice, rosemary, black pepper, smoked paprika, hot water and salt. Purée until smooth.
- Adjust taste for salt, pepper, rosemary and lemon juice. Adjust as necessary. Transfer to a serving dish. Drizzle with delicious olive oil and sprinkle with paprika! Enjoy!