2 (16-ounce) cans canellini beans or other white beans
1/4 cup fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon white pepper
1/4 cup fresh flat-leaf parsley leaves for garnish
How to Make It
Preheat the oven to 375°.
Cut the top third of garlic heads off so tops of cloves are exposed. Place heads, unpeeled, in ovenproof dish and drizzle with 1 tablespoon oil. Cover with aluminum foil; bake 30 minutes.
Uncover and bake until the garlic cloves are soft and golden brown, another 30–40 minutes. (Make ahead and store in an airtight container in the refrigerator for up to 5 days.)
In a food processor, combine the beans, roasted garlic, remaining 3 tablespoons oil, and lemon juice and process until smooth. Add the salt and white pepper. This will keep in an airtight container in the refrigerator for up to 3 days.
To serve, transfer to a bowl, garnish with the parsley leaves, and serve with vegetables.
I used 16 oz. homemade navy beans and 1 lb. of firm tofu, rinsed and squeezed between two plates to remove excess moisture. In place of pepper, I used dried basil. I got rave reviews at the fellowship dinner at church as a spread on bread. I also used it as a cheeseless topping on homemade pizza. I spread it over the crust in place of the pizza sauce. I added my favorite veggie toppings including fresh basil leaves. Baked it and served it with marinara sauce on the side. Excellent! Highly recommend this recipe.