Friday, April 2, 2010
This dip went over extremely well, and I'm a big fan myself (even though I could barely eat anything for most of the day). The big bowl of dip was almost entirely gone, and Mom and I may fight over the small amount left over.
White bean and garlic dip (adapted from Cooking Books)
1 head garlic
1 tsp dried thyme
1 tsp dried sage
1 tsp cumin
1 1/2 cups cooked cannellini beans (or 1 can)
1 1/2 cups cooked chickpeas (or 1 can)
juice of 2 lemons
1/4 cup cilantro, minced
3 Tbsp olive oil
salt and pepper to taste
Remove most of the outer skins from the garlic head, and cut the top off of the head so that the top of the cloves are exposed. Place the garlic head in a piece of foil, drizzle it with a bit of olive oil, wrap it up in foil, and bake for an hour at 300. Once the garlic is soft, let it cool for 10 minutes.
While the garlic is roasting, combine the thyme, sage, and cumin in a small skillet over medium heat, and toast until they become very fragrant (about 5 min), stirring frequently. Squeeze garlic cloves out of their skin into a food processor, and also add toasted herbs/spice and all other ingredients. Process until smooth, and season with salt and pepper. Makes about 3 cups.