1 garlic head
2 teaspoons olive oil
2 cans no-salt-added cannellini beans, drained
1 1/2 teaspoons rosemary
1 1/2 tablespoons balsamic vinegar
Preheat oven to 425°F. Slice off the top of the garlic head and place bulb in foil. Drizzle with olive oil and wrap foil around the garlic. Place in an ovenproof bowl and roast in oven for 45 minutes or until tender and golden brown. When the garlic has cooled enough to handle, squeeze the garlic pulp into a food processor or blender.
Add the beans, rosemary, vinegar and seasoning to the garlic. Blend until smooth.
Serve with toasted whole-grain bread or fresh vegetables.
Serving size: 1/4 cup
Amount per serving
Total fat: 1.5 g
Saturated fat: 0 g
Sodium: 20 mg
Total carbohydrate: 10 g
Dietary fiber: 2 g
Protein: 3 g
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