Roasted Garlic and White Bean Pate
If you’re tired of eating dairy-based dips at parties (or not even sick of eating them, but tired of them making you fat), then it comes in handy to know a few party-worthy spread and dip recipes. As for this one, "pate" sounds so much more fun than dip-- so that's what it is. Don't be afraid of the two heads of garlic, which I know sounds like an awful lot. If you've roasted it before, you know that garlic loses all ability to ruin your breath after 40 minutes in the oven-- while still remaining flavorful but in a new, exciting way.
Spread it on toasted whole grain bread, good crackers, or vegetables.
Prep Time: Five Minutes
Cooking Time: 40 Minutes
Yield: About 1-3/4 Cups
Ingredients:
2 Heads of Garlic
1-14 oz Can of Cannellini Beans
1 Small Onion, roughly chopped
½ Cup Whole Grain Bread Crumbs
2 Tsp Prepared Mustard
Juice of 1 Lemon
1 Tsp Agave Nectar or Maple Syrup
1 Tbsp Chopped Fresh Basil
1 Tbsp Chopped Fresh Dill or 1 Tsp Dried Dill
Sea Salt and Black Pepper
Preheat oven to 350 degrees. Peel the papery outer layer off of the garlic head and rub with a little olive oil. Place in a small, oven-proof dish or ramekin, add 1/4” of water to the bottom, cover tightly, and bake for about 40 minutes. Meanwhile, blend beans, onion, bread crumbs, mustard, lemon, sweetener, and herbs in a food processor until smooth. When finished, squeeze out roasted garlic from each clove and process into bean mixture. Sea salt and black pepper, to taste.
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