A staple in my fridge and soon in yours – it is simple and delicious. Being able to make dips makes it so much easier to entertain, and nothing beats a party with a smorgasbord of snacking foods especially when they don’t add any inches to your belt. We are all looking to eat fun and healthy at the same time, and this is a great start.
Beans are excellent sources of fibre, protein and antioxidants. Beans have also been proven to help heart health and lower cholesterol, they decrease circulating insulin levels, and help prevent pre-diabetes which is becoming one of the most deadliest diseases. With such high vitamins (B-Complex), minerals (iron, magnesium, potassium, copper and zinc), protein and fibre content they should be eaten regularly. They are low in fat, and calories which makes eating beans that much more enjoyable. And when they get blended into this dip, you just can’t resist.
1 head of garlic
1 can of white kidney beans (drained)
1/4 cup of oil
salt & pepper
Roast garlic at 375 for 1 hour.
The best method I find is to cut the bottom of the garlic bulb off, cover in some olive oil. (Use the full garlic bulb in there because the more roasted garlic you have the better, it is used in many of my recipes to enhance flavour). Just wrap in tinfoil and get to the oven!
Once your garlic is roasted, I suggest cooling it before making your White Bean Dip.
Drain your White Kidney beans and add them to your food processor, add olive oil, a dash of pepper, 2-3 cloves of roasted garlic and a pinch of salt.
Process this until it is smooth and creamy or for you people picky on texture process just until combined. Season to taste with salt and pepper.
Serve with crackers, pita, or sliced vegetables. Use like hummus!
Variations: Add some Roasted Vegetables like peppers, carrot, or zucchini to the mix to add beautiful colours and make it taste even better!