Roasted garlic and bean spread
48 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Whole head garlic, separated about 12 cloves) but not peeled | |
| 2 | cans | White beans, drained |
| ¼ | cup | Lemon juice |
| 1 | tablespoon | Olive oil |
| 1 | tablespoon | Snipped fresh parsley |
| ¼ | cup | Minced red onion |
| ¼ | cup | Minced sweet green pepper |
Directions
Bake garlic in a small baking dish at 400 degrees until soft, but not brown (about 15 minutes). When cool, slip garlic skins off and trim the ends. Place half the beans, the lemon juice, oil and garlic in a food processor.
Puree until smooth, then transfer to a medium bowl. Stir in remaining beans, parsley, black pepper and half the onions and green peppers. Mash with a fork. Garnish with the remaining onions and peppers.
Yields: 3 cups.
Per tablespoon: 80 calories, 1½ g fat (17% of calories), 25 mg sodium, 2 g dietary fiber.
From BEANO NEWSLETTER, 3/94
Submitted By IRIS GRAYSON On 01-28-95