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.

This recipe goes with Lasagna Rustica

Yield: 5 1/4 cups (serving size: 1 tablespoon)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 16
  • Calories from fat: 17%
  • Fat: 0.3g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.2g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.9g
  • Carbohydrate: 2.6g
  • Fiber: 0.6g
  • Cholesterol: 0.0mg
  • Iron: 0.2mg
  • Sodium: 53mg
  • Calcium: 8mg

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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Garlicky Bean Spread Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy