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Garlicky Bean Spread

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 375°.

  2. 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.

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