Roasted Garlic and Bean Dip

Roasted Garlic and Bean Dip


Yield: Makes 2 1/4 cups

Nutrition (For 1 serving: (per 15 mL/1 tbsp))

Calories 23 ;
Protein 1 g;
Fat 1 g;
Carbohydrates 3 g;
Total Dietary Fibre 0.8 g;
1head of garlic1
2 tbsp & 1/2 tspolive oil25 mL & 2 mL
1medium cooking onion, diced1
1 tbspfinely chopped fresh sage15 mL
2 cupscooked white pea beans500 mL
1/2 tspbalsamic vinegar2 mL
1 tspsalt5 mL
1/2 tspfreshly cracked pepper2 mL

To roast garlic, remove papery outer layer of skin and trim a small portion off the top of the head to expose cloves. Place on a square of aluminum foil. Drizzle with 1/2 tsp. (2mL) of olive oil. Seal package and place in a 400°F (200°C) oven for 40 minutes. Remove from oven and let cool.

While garlic is roasting, heat the remaining olive oil in a non-stick skillet over medium heat. Cook the onion and sage together until the onions are soft. Set aside. In a food processor combine the onion mixture, beans, vinegar, salt and pepper. Squeeze roasted garlic from each clove and add to the mixture. Process until smooth. (If necessary, add water to create a smooth mixture). Serve warm or room temperature with grilled bread and vegetables.