alive logo

Roasted Garlic Cannellini Bean Dip


    Roasted Garlic Cannellini Bean Dip

    Serves 12


    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 pita bread and doubles as a great dip for crudités.

    1 head garlic
    2 tsp (10 ml) extra-virgin olive oil, divided
    2 x 400 ml cans of cannellini beans, drained and rinsed
    2 Tbsp + 1 tsp (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
    1 1/2 Tbsp (30 ml) chopped pitted black olives
    3 tsp (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 1 1/2 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 dish and top with diced tomato, olives and parsley. Drizzle with remaining olive oil and serve with crackers and vegetables.

    Each serving (without crackers) contains: 327 kilojoules; 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 Australia #21, Spring 2014


    Roasted Garlic Cannellini Bean Dip




    SEE MORE »
    Crab and Apple Stuffed Endive Boats

    Crab and Apple Stuffed Endive Boats

    Rich, tasty crab, sweet apple, licorice-scented tarragon, and a touch of lemon make these stuffed endives a classy crowd pleaser. The filling is easily prepared in advance and can be chilled until ready to serve, but this dish also comes together quickly enough to be done right before stuffing into leaves. Keeping your boats upright If you want the endive boats to sit neatly on the dish or platter without tipping, you can make a small slice at the bottom of each leaf before filling to give it a flat surface to rest on. Just make sure not to penetrate too deeply into the wall of the leaf.