Ultra Creamy Roasted Garlic Cannellini Dip
A cannellini dip that I refer to as Italian hummus. Olive oil, fresh lemon juice and thyme leaves. And a whole head of roasted garlic. Use this super creamy lemon cannellini bean dip as a veggie dip, a spread for wraps or as part of a Mediterranean appetizer board.
Servings 8
Ingredients
- 1 head garlic
- 4 T olive oil divided
- 1 teaspoon kosher salt divided
- ½ teaspoon pepper divided
- 1 can cannellini beans
- 1 lemon zested and juiced
- 1 teaspoon fresh thyme
- ½ teaspoon smoked paprika
Instructions
- Preheat oven to 400°. Cut the top off the garlic head just enough to reveal the tops of each clove. Drizzle with 1 T olive oil and sprinkle of salt and pepper. Roast for about 25 minutes until the bulb of garlic is soft when squeezed slightly. Allow to cool and squeeze out the cloves from the skins.
- Remove skins from beans if possible. They should slip off or be half off. Add to a food processor or blender along with the cloves of garlic and puree until smooth.
- Remove to a bowl and stir in the remaining olive oil, the lemon juice and zest until smooth and thoroughly combined. Season with remaining salt, pepper, paprika and thyme.
- Serve with cut up vegetables, pita chips or crackers.
