Roasted Garlic and White Bean Dip With Rosemary
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1head garlic
- 1teaspoon, plus 5 tablespoons olive oil
- 2(15-ounce) cans white beans, like cannellini, Great Northern or navy beans, drained and rinsed
- 3tablespoons lemon juice (from 1 lemon)
- 1tablespoon roughly chopped fresh rosemary leaves, plus 1 full sprig
- ¼teaspoon black pepper
- 1pinch of cayenne, plus more for garnish (optional)
- 1tablespoon hot water
- 1¼teaspoons kosher salt
Nutritional analysis per serving (10 servings)
117 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 19 grams carbohydrates; 5 grams dietary fiber; 0 grams sugars; 7 grams protein; 287 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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 ¼ 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 olive 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.
- Step 2
Squeeze the roasted garlic cloves into the bowl of a food processor. Add the white beans, 4 tablespoons olive 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.
- Step 3
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.
- The roasted garlic can be made up to 2 weeks in advance. Wrap well and store in the refrigerator.
Private Notes
Comments
I’ve made this twice now. The first time I followed the directions exactly. The second time I didn’t want to use my oven (waste of energy if you’re not also cooking other things), so I used a Cook’s Illustrated tip for mellowing garlic. I separated the garlic cloves but left the peels on and toasted them in a pan on the stove over medium heat until brown on at least one side then cooled and peeled them. I think I actually preferred this to the roasted garlic.
I read a cooking note that said the roasted garlic did not give this dip enough of a punch and suggested adding some raw garlic. I’m a garlic lover, so i decided to throw in a clove of raw garlic along with the entire bulb of roasted garlic...what harm could that do? Well, as it turns out i really shouldn't have done that. It tasted really sharp and overpowering. I would recommend following this recipe EXACTLY and tasting before deciding whether or not to add more garlic.
I’d never roasted garlic before, but it was so easy (and strangely satisfying) to pop the roasted cloves out of their skins that I may consider it for other recipes. This dip was quite tasty fresh out of the food processor, but the flavors really came together after a day or two in the fridge. I served this with pita chips and sliced vegetables originally, and ate the leftovers on top of crusty toasted bread with avocado and hot sauce. A great, smoothly flavorful alternative to hummus!
made this tonight as written, except I had no rosemary, so used two (small) bulbs of roasted garlic and some salt-free garlic & herb seasoning to amp up the flavor from the missing rosemary. served with sliced cucumbers and crostini. everyone in the house loved it - kids, teens, adults, and seniors! can't wait to make it again with the rosemary!
I think I would double the roasted garlic next time.
WOW, do not omit the fried rosemary. Its flavor is distinctly different after fried, and wonderful. Peeled (but not mashed even the least) garlic cloves submerged in olive oil at 350 for 15 minutes (“garlic confit”) is so much quicker, uses far less energy, & came out perfect here. I then used that same olive oil from the garlic where oil is called for in this recipe. I’ve found my preferred prep for the garlic.
PS re garlic confit: after the 15 mins at 350, allow to cool 30 mins. I let mine “cool” inside the oven after turning it off, longer than 30 mins. Effectively cooked it a bit longer that way. It was fine.