Prep 10 mins
Cook 25 mins
This is a recipe that doesn't require tahiti sauce (hard to find in our little small town grocery store). It was featured in the Jan 2014 issue of "Better Homes and Gardens," page 74.
- 1 head of garlic
- 1 teaspoon olive oil
- 2 (15 ounce) cans cannellini beans
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1⁄2 teaspoon salt
- Preheat oven to 400*F Cut the pointed top from the head of the garlic, leaving bulb intact but exposing individual cloves. Remove any loose papery coating. Place garlic, cut-side up, in an ovenproof 6-oz custard cup. Drizzle with 1-tsp olive oil. Cover with foil. Bake 20-25 minutes or until garlic is soft. Remove; let cool.
- Squeeze garlic cloves into a food processor. Add the cannellini beans, lemon juice, olive oil, and salt. Blend until smooth.