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
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