Seasonal dip from Cooking Fresh
Ingredients
- 5 cloves roasted garlic (about 1 ounce)
- ¼ cup tahini
- Juice of ½ to 1 lemon
- 1 teaspoon salt
- ½ teaspoon ground cumin
- ½ teaspoon cayenne (or to taste) Substitute smoked paprika or chipotle chili powder for the cayenne if desired.
- 2 cups cooked or canned white beans
- Up to ½ cup water or bean cooking liquid
- Olive oil
Instructions
Put peeled garlic in food processor and whir to mince. Add tahini, lemon juice, salt, cumin and cayenne and combine. Add white beans; process until smooth. Add water as needed to achieve desired texture—akin to sour cream, not mashed potatoes. Adjust flavor, adding more salt, lemon juice and/or spices as desired.
Serve in a bowl with a tablespoon or 2 of olive oil on top. Serve with pita chips, pretzels and/or fresh vegetable dippers, etc. Makes about 2½ cups.
To roast garlic: Heat oven or toaster oven to 375°F. Cut ⅛ inch or so off the top of the garlic. Drizzle oil on a piece of aluminum foil, turn the garlic upside down in the oil. Wrap the garlic to enclose it and roast for 30 minutes, or until the cloves are soft. Remove from foil and squeeze the softened garlic into dishes, refrigerate for later, or freeze.
