Spicy White Bean and Roasted Garlic Dip

A flavorful dip that's packed with roasted garlic, a hint of lemon, and a spicy kick from Fresno peppers. Perfect for parties and more interesting than traditional hummus.

By @erekav

Original recipe source

Cook time: 45 minutes

Servings: 4

Ingredients

• 1 head Garlic Bulb top cut off
• 0.5 tbsp Olive Oil
• 2 can Cannellini Beans drained and rinsed
• 1 bulb Roasted Garlic as prepared in step 1
• 0.5 piece Lemon Juice
• 0.5 tsp Kosher Salt
• 0.25 tsp Ground Pepper
• 0.25 cup Olive Oil
• 1 large Shallot minced
• 1 Fresno Pepper minced
• 2 tbsp Fresh Parsley chopped
• 0.5 tsp Flaky Sea Salt
• 1 tbsp Extra Virgin Olive Oil
• 2 tbsp Extra Virgin Olive Oil
• 1 lemon Lemon Zest

Instructions

1. Preheat the oven to 400°F (200°C). Cut the top off the garlic bulb, drizzle with olive oil, wrap in aluminum foil, and roast for 30 minutes until soft and fragrant.
2. Drain and rinse the cannellini beans. Add them to a food processor along with the roasted garlic, lemon juice, kosher salt, ground pepper, and olive oil. Blend until smooth.
3. In a small bowl, mix the minced shallot, minced Fresno pepper, chopped parsley, flaky sea salt, and 1 tablespoon of the high-quality extra virgin olive oil.
4. Transfer the blended cannellini bean mixture to a serving bowl. Top with the Fresno pepper mixture. Finish with the remaining 2 tablespoons of extra virgin olive oil and the zest of one lemon.