| Servings | Prep Time | Cook Time |
| 1cup | 20minutes | 55minutes |
| Servings | Prep Time |
| 1cup | 20minutes |
| Cook Time |
| 55minutes |
Ingredients
- 3 fresh Garlic bulbs
- 2 15 ounce cans white kidney beans rinsed, drained
- 1/4 cup lemon juice fresh
- 1/2 cup olive oil
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- salt to taste
- pepper to taste
Servings: cup
Units:
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Ingredients
Servings: cup
Units:
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Instructions
- Slice the tops off the garlic bulbs so that cloves are exposed.
- Roast wrapped in foil in the oven on a cookie sheet for 45 min. on 400 F., then open up foil and cook 10 min. more.
- Let cool. Squeeze the now-soft garlic out of the heads, into a food processor. Add beans and lemon juice, then purée.
- Mix in oil, cumin and chili powder. Season with salt and fresh-ground pepper.
- Transfer to a big dip bowl. Serve warm with crisp vegetables and pita.
Recipe Notes
Can be prepared 1 day ahead, cover and refrigerate.
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