This dip. It is also a spread. You could call it a white bean hummus.
It is creamy garlicy and salty good, and it is the savory protein in this Baby Bella, Red Pepper, and Arugula Sandwich:
roasted garlic white bean spread
gluten, soy, dairy free, vegan
5-7 cloves garlic
1 can white beans, drained (cannelini, great northern)
3 tablespoons extra virgin olive oil, plus extra for roasting garlic
3 tablespoons tahini
juice of 1 lemon
2 teaspoons dried oregano
pinch pepper / sea salt
To roast garlic:
Chop top off a whole head of garlic, pour a teaspoon or so olive oil over it, so the garlic absorbs the oil. Wrap in foil and roast at 350 for 50 minutes. Keep tightly covered in refrigerator for a week.
For this recipe:
Puree beans in food processor. Add olive oil, tahini, lemon juice, oregano, pepper and salt, continue to process until smooth. Smash roasted garlic with the back of a spoon, add cloves a couple-few at a time, tasting to your flavor preference.
Serve as a dip with pretzels, fresh veggies. Use as a sandwich or wrap spread. Thin with water and use as a salad dressing.