Prep 20 mins
Cook 45 mins
Adapted from a recipe by LGUROWITZ at allrecipes.com. Original author's note: "This is a rich tasting bean dip or spread that uses nonfat sour cream. It's great on veggies, pita, crackers, tortillas or just on a spoon. To use dry navy beans, soak them 8 hours, or overnight, then simmer them in a medium saucepan with enough water to cover for approximately 45 minutes, until soft. Enjoy!"
- 1 medium head garlic
- 1 tablespoon olive oil, divided
- 1⁄2 teaspoon dried rosemary
- salt, to taste
- fresh ground black pepper, to taste
- 1 small sweet onion, peeled and chopped
- 1 (15 ounce) can navy beans or 1 (15 ounce) can cannellini beans, drained and rinsed
- 1 teaspoon ground cumin
- 2 tablespoons nonfat sour cream
- Preheat oven to 375 degrees F (190 degrees C). Leaving the cloves intact, remove the outer skin from the garlic. Wrap head in aluminum foil with 1/2 tablespoon olive oil, rosemary, salt and pepper. Bake garlic approximately 45 minutes in the preheated oven, until the skins are easily removed.
- In a medium saucepan over medium heat, sauté sweet onion with remaining 1/2 tablespoon olive oil until soft and lightly browned.
- Remove garlic cloves from their skin, and place in a blender or food processor with the sweet onion, navy beans, cumin, nonfat sour cream, salt, and pepper to taste. Blend to desired consistency. Refrigerate until ready to serve. Serve at room temperature.
I think it was good, but not better than any other white bean dip recipes. Mine was a bit too sweet for me due to roasted garlic being sweet in addition to the sweet onion.