White bean dip

8 servings

Ingredients

• 1 head of roasted garlic (1/2 + 1/2)
• 1 can (15 ounces = 425 g) cans cannellini (white) beans
• 1/4 cup veggie broth
• 3 tbsp olive oil, plus more for serving
• 1 tbsp lemon juice
• 1 tbsp rosemary leaves, plus more for serving
• salt & pepper

Recipe

1. Break up the head of garlic into individual cloves (leave outer skin). Place on a piece of aluminium foil, drizzle with olive oil, fold aluminium.
2. Oven: 400 °F = 205 °C, roast 20-25 minutes (you will not regret this. it smells and tastes awesome). Cool, peel off the outer skin.
3. Drain and rinse white beans.
4. Chop the rosemary.
5. Food processor or hand-held blender: beans, half of the roasted garlic, broth, olive oil, lemon juice, rosemary. Blend until smooth. Season to taste with salt and pepper.
6. Keeps 3 days easy in the fridge.
7. To serve: make a dip, drizzle some olive oil, top with rest of roasted garlic cloves and chopped rosemary.

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from simplyscratch