Roasted Garlic and White Bean Dip with Rosemary
Hello Friends and Family and Happy Summer to you all,
One of my favorite things about my new house on the lagoon (and there are so many favorite things that the list just goes on and on) is the water here. It tastes delicious and it has a high ph so it makes the best beans -- every time! Beans, and other legumes, have a naturally healthy Omega-3/Omega-6 balance but I still use canola oil in my recipes to balance out the Omega-6s in the other ingredients, such as breads that one will use for scooping up this incredible dip. This recipe comes to you from Sarah Jampel at The New York Times. Don't be put off by the full head of garlic. After roasting, it is mild and caramelly and adds just the right amount of kick. Serve this dip with toasted pita bread and/or garden-fresh cucumber and carrot sticks. Wrap it well and it will keep in the refrigerator for several weeks.
Enjoy your summer,
Susie
- 1 head garlic
- 1 teaspoon, plus 5 tablespoons good quality canola oil (or a combination of canola and olive oil. I like to save the olive oil for drizzling on the top and sautéing the rosemary sprig, i.e., where you can really taste it!)
- 2 (15-ounce) cans white beans, like cannellini, Great Northern or navy beans, drained and rinsed or an equal quantity of cooked and drained beans
- 3 tablespoons lemon juice (from 1 lemon)
- 1 tablespoon roughly chopped fresh rosemary leaves, plus 1 full sprig
- ¼ teaspoon black pepper
- 1 pinch of cayenne, plus more for garnish (optional)
- 1 tablespoon hot water
- 1 ¼ teaspoons kosher salt
PREPARATION
- Roast the garlic: Heat the oven to 400 degrees. Peel off most of the garlic's outermost skin but leave the whole head intact. Trim about 1/4 inch off the top of the garlic to expose the cloves. Place the garlic on a large piece of aluminum foil, then drizzle 1 teaspoon canola oil over the exposed cloves and close the foil into a pouch. Bake for 40 to 50 minutes, until you can pierce the center of the head with a knife. Let cool slightly.
- Squeeze the roasted garlic cloves into the bowl of a food processor. Add the white beans, 4 tablespoons oil, lemon juice, rosemary leaves, black pepper, cayenne (if using), hot water and salt. Purée until smooth, then taste for salt, pepper, rosemary and lemon juice. Adjust as necessary. Transfer to a serving dish.
- Heat remaining 1 tablespoon of olive oil in a small heavy skillet over medium-high heat. When hot, add the remaining rosemary sprig — it should sizzle. Cook until brown and crisp, flipping once, about 1 minute per side, then transfer to the top of the dip as a garnish. Pour or spoon the remaining olive oil, now infused with rosemary, over the top of the dip. Sprinkle with cayenne for a little additional heat.
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