White Bean Dip with Roasted Garlic and Rosemary

February 22, 2010

Okay, Readers! Those of you who wanted a homemade hummus recipe are about to be rewarded…with something that ain’t really hummus.

But. This dip has a nice hummus-like consistency and is absolutely delicious, particularly when served with the homemade pita chips below.

I know, I know, who has the time to make their own stinking pita chips? Well, obviously you do because you are also the same freaks who make your own hummus.

Be warned, however. The combination of the dip and the spiced chips is so addictive, it may just hurl you headlong into a jag.

I also thought the dip was delicious when spread on romaine lettuce leaves, topped with sliced turkey, and rolled up, burrito-style. Almost as good as my crack snack.

White Bean Dip with Roasted Garlic and Rosemary
adapted from The Food You Crave by Ellie Krieger
serves 12 as an appetizer

2 cans (15.5-ounce) white beans, drained and rinsed
2-3 tablespoons whole roasted garlic (recipe follows)
3 tablespoons extra-virgin olive oil
1/4 cup fresh lemon juice
the grated zest of 1 lemon
2 tablespoons chopped fresh rosemary
1/2 teaspoon ground cumin
Salt and pepper to taste

In a food processor, combine all ingredients except salt and pepper; process until smooth. Season with salt and pepper to taste. Serve with fresh vegetables or pita chips.

Roasted Garlic

1 head garlic
1 tablespoon olive oil

Preheat the oven to 375.

Cut the top third of the garlic head off so that the tops of the cloves are exposed. Place the garlic head, unpeeled, in a small ovenproof dish and drizzle with the oil.

Cover with aluminum foil and bake for 30 minutes. Uncover; bake 30 more minutes or until garlic is soft and golden brown. Cool. Squeeze the roasted garlic from each of the cloves and mash into a paste. Store any additional roasted garlic in an airtight container in the refrigerator.

Spiced Pita Chips
from The Food You Crave by Ellie Krieger

1/4 cup olive oil
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
6 pita breads (preferably whole-wheat), cut into 8 wedges each.

Preheat the oven to 375.

Combine the olive oil and spices in a large bowl. Add the pita wedges and toss to coat. Spread the wedges in a single layer on two baking sheets and bake, tossing once, until the pitas are brown and crisp, about 15 minutes. Cool.

These will keep in an airtight container at room temperature for about 3 days.

~PS: Just a little aside to let you know that this week is a Freakshow Circus at Chez T. If I’m not commenting/visiting your blog much this week, please know that I’ll be back next week when things slow down!

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