White Bean Dip with Rosemary and Roasted Garlic
2 15.5oz. cans of white beans, drained and rinsed
1-2 heads of whole roasted garlic (recipe follows)
3 tbsp olive oil
1/4 cup fresh lemon juice
the grated zest of 1 lemon
2 tbsp chopped fresh rosemary
1/2 teaspoon ground cumin
Salt and pepper to taste
In a food processor, combine all ingredients except salt and pepper; process until smooth. Season with salt and pepper to taste. Serve with fresh vegetables or pita chips.
Roasted Garlic
1 head garlic
1 tablespoon olive oil
Preheat the oven to 375 degrees.
Cut the top third of the garlic head off so that the tops of the cloves are exposed and place on a piece of aluminum foil. Drizzle with oil and cover completely with foil. Bake for 45 minutes to an hour until soft and golden brown. Cool. Squeeze the roasted garlic from each of the cloves and mash into a paste. Store any additional roasted garlic in an airtight container in the refrigerator.
Spiced Pita Chips
1/4 cup olive oil
2 tsp ground cumin
1 tsp ground coriander
1/2 tsp cayenne pepper
1/2 tsp freshly ground black pepper
1/2 tsp salt
6 pita breads, cut into 8 wedges each.
Preheat the oven to 375 degrees.
Combine the olive oil and spices in a large bowl. Add the pita wedges and toss to coat. Spread the wedges in a single layer on two baking sheets and bake, tossing once, until the pitas are brown and crisp, about 10-15 minutes (mine seem to cook quicker). Cool. Serve with white bean dip.
These will keep in an airtight container at room temperature for about 3 days.
