Roasted Garlic Cannellini Bean Dip - alive magazine

Name: Roasted Garlic Cannellini Bean Dip - alive magazine
Ingredients: 1 head garlic; 2 tsp (10 mL) extra-virgin olive oil, divided; 2 - 14 oz (400 mL) cans of cannellini beans, drained and rinsed; 3 Tbsp (45 mL) miso paste; Freshly squeezed juice of 1 lemon; 1 1/2 tsp (7 mL) ground cumin; 1/2 tsp (2 mL) ground coriander; 1/2 tsp (2 mL) smoked paprika; 1 plum tomato, seeded and finely diced; 2 Tbsp (30 mL) chopped pitted black olives; 1 Tbsp (15 mL) chopped Italian parsley; Crisp crackers and assorted crudités for dipping

www.alive.com

Roasting the garlic makes it less harsh, and miso and smoked paprika give this dip a flavourful smoky twist. It’s a perfect spread for flatbread and doubles as…

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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