Roasted Garlic and White Bean Dip with Lemon-Herb Oil

Creamy white bean dip blended with roasted garlic and topped with lemon-herb olive oil, served with pita or fresh vegetables.

Prep: 15 min · Cook: 45 min · Yield: 6 · Method: Oven

Ingredients

• 30 oz cannellini beans
• 1 head garlic
• 0.5 cup olive oil
• 1 whole lemon
• 2 tbsp parsley
• 1 tsp thyme
• 0.5 tsp salt
• 0.25 tsp black pepper

Cooking instructions

1. Preheat your oven to 400°F. Cut the top off the garlic head to expose the cloves, place on a piece of foil, drizzle with 1 tablespoon of olive oil, and wrap tightly. Roast in the oven until soft and golden, about 40 minutes. (about 40 min) — 400°F
2. While the garlic roasts, rinse and drain the cannellini beans well.
3. Squeeze the roasted garlic cloves out of their skins into a food processor. Add the beans, 3 tablespoons of olive oil, the zest of half the lemon, 1 tablespoon of lemon juice, salt, and black pepper. Process until completely smooth.
4. In a small bowl, whisk together the remaining olive oil, finely chopped parsley, chopped thyme, and the remaining lemon zest to create the herb oil.
5. Transfer the bean dip to a serving bowl, create a shallow well in the center with a spoon, and pour the herb oil into the well before serving.