Jan 23, 2012
This creamy white bean dip made with garlic and rosemary is a nice change from hummus. If you prefer a more robust garlic flavour, substitute finely chopped fresh garlic and rosemary for the garlic confit.
About 1 cup extra virgin olive oil
1 head garlic
2 sprigs rosemary, washed and patted dry
1 (19 ounce) can cannellini beans, drained and rinsed
2 tsp. lemon zest
Juice of 1 lemon
Salt and freshly ground pepper, to taste
Crudités and crackers, for serving
Peel garlic cloves. Place in a very small saucepan. Pour in enough olive oil to immerse the garlic. Add rosemary sprigs. Heat gently over medium low heat. When oil is heated, reduce heat to very low and let garlic slowly cook until really soft and golden, about 1 hour. Remove garlic from oil.
Add beans, lemon zest, lemon juice, 5 to 6 cloves of confited garlic and 2 to 3 tbsp. oil from the garlic confit. Puree until smooth. Season the dip with salt and pepper.
Drizzle with a little more of the garlic confit oil. Serve with crudités and crackers.
Yield: About 2 cups.