Move over hummus. White Bean Garlic Dip is moving in. I found this recipe in my Weight Watchers New Complete Cookbook. It is AWESOME! I'm slightly obssessed with cannellini beans ever since I discovered them for my Tuscan Bean Soup, but my problem is that I don't like chewing on beans. The texture is not my bag, but I like them all mushed up. Black beans? Yuck. Refried beans? Yes, please. Chick peas? Blech. Hummus or falafel? Yum.
6 large garlic cloves
1 (15 ounce) can of cannellini beans, rinsed and drained
2 tablespoons fresh lemon juice
1/8 teaspoon salt
2 tablespoons extra virgin olive oil
1/4 cup red bell pepper, finely chopped
1 tablespoon fresh parsley, minced
Preheat oven (or toaster oven) to 400 degrees. Place 4 garlic cloves in the center of a small square of foil and tent foil over cloves to create a pouch. Roast cloves for about 30 minutes. Unwrap foil and allow cloves to cool.
Squeeze the garlic from the skins into the bowl of a food processor. Add remaining 2 cloves of garlic, beans, lemon juice, salt and olive oil; puree. Stir in half the chopped red pepper and transfer to serving bowl. Garnish with remaining red pepper and parsley to serve.
Yields 1 1/2 cups.
core - included
flex - 2 points per 1/4 cup serving.