Roasted Garlic Bean Dip/Spread

MAKES 4 SERVINGS

Pantry Essential: BEANS

I love garlic. A lot. But there is something about raw garlic that doesn’t always jive with my tummy. I roasted the garlic for this spread, and it really seems to help on the digestion front. It does take a little bit of time, but the richness and flavor it adds to this dip, along with the roasted garlic aroma that fills your kitchen, make it worth the effort. Serve it as a dip with veggies, spread it on a sandwich in place of mayo, or mix a little into a salad.

1 head of garlic

1 teaspoon plus 2 tablespoons good olive oil

1 (15-ounce) can cannellini beans, drained and rinsed, or 1¾ cups cooked beans

3 tablespoons fresh lemon juice, or to taste

¼ cup Italian parsley

Sea salt

Preheat the oven to 400 degrees. Chop off the very top of the garlic (the pointed end) to expose the cloves. Use 1 teaspoon of the oil to drizzle over the exposed top. Place the garlic on a piece of aluminum foil and bring up the sides to make a little sealed tent. Roast it for 35 to 45 minutes. You’ll know it’s finished when the cloves are soft and golden brown. Let the garlic cool and carefully push out the cloves. It’s OK if they get a little smashed; they are going to be all blended up anyway.

Combine the garlic with the remaining 2 tablespoons of oil, the lemon juice, parsley, and a pinch of salt in a food processor and process until the mixture is smooth. You’ll still see lots of parsley chunks, and that’s OK. Taste and add more salt or lemon juice if needed. Serve the spread immediately or store it refrigerated in an airtight container for up to a week.