Recipe Description

wbdIngredients:

  • 4 tablespoons extra-virgin olive oil, divided
  • 2 whole garlic heads
  • 2 (16-ounce) cans canellini beans or other white beans, rinsed and drained
  • 1/4 cup fresh lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1/4 cup fresh flat-leaf parsley leaves for garnish

Preparation:

  1. Preheat the oven to 375°.
  2. Cut the top third of garlic heads off so tops of cloves are exposed. Place heads, unpeeled, in ovenproof dish and drizzle with 1tablespoon oil. Cover with aluminum foil; bake 30 minutes.
  3. Uncover and bake until the garlic cloves are soft and golden brown, another 30–40 minutes.
  4. In a food processor or using a hand mixer, combine the beans, roasted garlic, remaining 3 tablespoons oil, and lemon juice and process until smooth. Add the salt and white pepper. This will keep in an airtight container in the refrigerator for up to 3 days.
  5. To serve, transfer to a bowl, garnish with the parsley leaves, and serve with vegetables.