Roasted Garlic and Rosemary Bean Dip Recipe
Roasted Garlic and Rosemary Bean Dip
By Eliot, on June 23rd, 2013
I am calling this a dip but it is also a great wrap filling. This recipe originally was published in the local paper as “White Bean Bruschetta.” That would also be a big YUM.
I love this stuff and it is giving hummus a run for its money on my favorite list.
Roasted Garlic and Rosemary Bean Dip
Slightly adapted from “White Bean Bruschetta” from NeMar Noulles
- 1 head roasted garlic (However, the next time I make this, I am using TWO heads but I love some garlic.)
- 2 (15.5 oz.) cans navy beans, rinsed and drained
- 2 T. fresh rosemary leaves, chopped (plus more for garnish)
- 1/4 c. extra virgin olive oil
- 2 T. red wine vinegar
- sea salt and fresh ground pepper (to taste)
Squeeze roasted garlic cloves from the roasted head(s) and place in food processor. Add beans and rosemary.
In a 1 cup measuring cup, combine oil, vinegar, and salt and pepper. As food processor is running, add liquid ingredients. Process until smooth.
Serve with crackers, pita wedges or in a wrap.
I used navy beans and added more garlic to the original recipe. The original recipe is also baked. I like it just fine at room temperature, just hand me a spoon. This dip is another perfect dish for patio sitting.
Sometimes I think I grow okra for the flowers only.
Send good thoughts to Abigail today. Here is her virtual flower for the day.