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 x 400 ml cans of cannellini beans, drained and rinsed; 2 Tbsp + 1 tsp (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; 1 1/2 Tbsp (30 ml) chopped pitted black olives; 3 tsp (15 ml) chopped Italian parsley; Crisp crackers and assorted crudités for dipping

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Serves 12 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 pita bread and…

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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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