Roasted Garlic Cannellini Bean Dip
Roasting the garlic makes it less harsh, and miso and smoked paprika give this dip a flavourful smoky twist. It’s a perfect spread for flatbread and doubles as a great dip for crudités.
1 head garlic
2 tsp (10 mL) extra-virgin olive oil, divided
2 - 14 oz (400 mL) cans of cannellini beans, drained and rinsed
3 Tbsp (45 mL) miso paste
Freshly squeezed juice of 1 lemon
1 1/2 tsp (7 mL) ground cumin
1/2 tsp (2 mL) ground coriander
1/2 tsp (2 mL) smoked paprika
1 plum tomato, seeded and finely diced
2 Tbsp (30 mL) chopped pitted black olives
1 Tbsp (15 mL) chopped Italian parsley
Crisp crackers and assorted crudités for dipping
To roast garlic, preheat oven to 400 F (200 C). Slice top off head of garlic bulb to expose a bit of flesh. Place in small baking dish. Drizzle with 1 tsp (5 mL) olive oil and cover dish tightly. Bake for 45 minutes or until bulb is soft and cloves slip easily from their skins.
Pop all cloves from their skins and place in food processor along with cannellini beans, miso paste, lemon juice, and seasonings. Drizzle with 2 Tbsp (30 mL) water. Whirl until smooth, adding a little more water as needed to make it creamy. Taste and add more miso paste if you wish.
Spoon into serving crock and top with diced tomato, olives, and parsley. Drizzle with remaining olive oil, and serve with crackers and vegetables.
Serves 12.
Each serving (without crackers) contains: 78 calories; 4 g protein; 1.7 g total fat (0 g sat. fat, 0 g trans fat); 12 g total carbohydrates (2 g sugars, 5 g fibre); 379 mg sodium
source: "Marvellous Miso", alive #379, May 2014
Roasted Garlic Cannellini Bean Dip
Directions
READ THIS NEXT
SEE MORE »
Greek Turkey Burger Bites
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
Italian Portobello Mushroom Burger with Artichoke Tapenade
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Asian Shrimp Burger with Bean Sprout Slaw and Fresh Mango
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.
Jamaican Jerk Pork Sliders with Grilled Pineapple and Tangy Slaw
While on your burger journey, visit Jamaica, where you’ll find the spicy jerk flavours native to this beautiful island. Maple syrup adds a unique, sticky sweetness, while fresh lime juice highlights the fresh, tangy flavours of the Caribbean. Try making your own jerk seasoning or purchase store-bought for an easy shortcut.