Roasted Garlic & Olive Oil White Bean Dip
White Bean Dip w/ Roasted Garlic, Olive Oil & Lemon. Quick, Easy, Delicious, Healthy, Vegan Snack.
- 1 can of white beans 15 oz
- 4 - 6 cloves roasted garlic *see note*
- 1 1/2 teaspoon lemon juice
- 2 tablespoon olive oil
- pinch of fresh herbs - basil mint, parsley, dill - whatever you like (optional)
- fresh cracked pepper to taste
- tortilla chips or fresh veggies to serve
Drain beans and rinse thoroughly in a colander.
Add white beans, roasted garlic and lemon juice to a food processor.
Run until smooth, drizzling in olive oil. Stop once or twice to scrape down sides if necessary.
Crack pepper over dip to taste, serve with tortilla chips or veggies. Enjoy!
I prefer this dip at right after it's made. If making it ahead of time and refrigerating, it's best to bring it to room temp before serving.
*For roasted garlic : Trim tops (about 1/4") off garlic bulbs and peel off any papery skin that's easily removed. Some will still be on. Place on an appropriate size sheet of aluminum foil. Drizzle olive oil into the bulbs. I eyeball amounts, but I think a tablespoon would be about right. Wrap up in foil and roast at 400° for about 45 mins - 1 hour. If you're running your oven a little hotter, that's fine, just check your garlic a little earlier.