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.

Recipe by Cooking Light November 1996

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • 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.

Nutrition Facts

16 calories; calories from fat 17%; fat 0.3g; saturated fat 0g; mono fat 0.2g; poly fat 0.1g; protein 0.9g; carbohydrates 2.6g; fiber 0.6g; cholesterol 0mg; iron 0.2mg; sodium 53mg; calcium 8mg.
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