Roasting garlic naturally gives it a rich, slightly sweet flavor. Pureed with white beans, this oil-free, vegan dip works great on a hummus platter. Or, use it as a healthy plant-based substitute for mayo and sour cream. This spread is great with Quick Whole Wheat Flatbread, Chickpea Flatbread Pizza, or smeared over Ultimate Vegan Portobello Mushroom Burgers.
1head of garlicor about 1/4 cup peeled garlic cloves
115-ounce can white cannellini beans, drained and rinsed
2tablespoonsnutritional yeast
1/4teaspoonsalt
1/8teaspoonground black pepper
Wateras needed
Instructions
Preheat oven to 450 F
To roast the garlic: Use your hand to smash open the head of garlic. Break apart cloves and peel. Place garlic cloves and 1 cup of water into a small baking dish. Roast for about 20 minutes, until garlic is golden on top. Remove from the oven.
To make the Roasted Garlic White Bean Spread: In a food processor or blender, combine beans, roasted garlic (and the liquid from the pan), salt, and pepper. Add the nutritional yeast and puree until smooth.
Add more water, as needed, to reach a smooth consistency. Taste to adjust seasoning.