Garlicky Bean Spread


Tips: This bean dip is ideal on crostini or as a sandwich filler. It makes enough for the Lasagna Rustica and an appetizer. Use purchased roasted garlic in a jar to save time; two tablespoons equals the pulp in one head of garlic. The spread can be made up to one week ahead, and then refrigerated in an airtight container. Note: If you don't have tahini, it can be omitted.


5 1/4 cups (serving size: 1 tablespoon)

Recipe from

Cooking Light

Nutritional Information

Calories 16
Caloriesfromfat 17 %
Fat 0.3 g
Satfat 0.0 g
Monofat 0.2 g
Polyfat 0.1 g
Protein 0.9 g
Carbohydrate 2.6 g
Fiber 0.6 g
Cholesterol 0.0 mg
Iron 0.2 mg
Sodium 53 mg
Calcium 8 mg


1 whole garlic head
2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon tahini (sesame-seed paste)
2 teaspoons minced fresh or 1/2 teaspoon dried rosemary
2 teaspoons hot sauce
4 (15.8-ounce) cans Great Northern beans, drained


Preheat oven to 375°.

Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap garlic head in foil. Bake at 375° for 45 minutes or until tender; let cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.

Combine garlic pulp and remaining ingredients in a food processor; process until smooth, scraping sides of processor bowl occasionally. Serve with French bread.

November 1996
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