Roasted Garlic White Bean Dip
For the roasted garlic:
  • 2 heads garlic
  • 1½ tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
For the dip:
  • 1 can (15 ounce) white beans, rinsed and drained
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon Tahini
  • ¼ cup water
  • ¼ cup feta cheese, plus more for garnish
  • 1 tablespoon minced Italian parsley, plus more for garnish
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • ¼ cup olive oil
  1. Cut the pointed ends off the garlic bulbs exposing the garlic cloves. Place the garlic in the middle of a large square of heavy duty aluminum foil. Drizzle with the olive oil and sprinkle with kosher salt and pepper. Bring the corners of the foil up to the center and twist tightly to seal. Bake in a 350 degree oven for about 45-50 minutes. Remove and set aside to cool.
  2. Open the foil, remove garlic bulbs and squeeze the roasted garlic out of the skins by pressing at the base of the garlic bulb. In the bowl of a food processor combine the roasted garlic, beans, lemon juice, Tahini, water, feta cheese, Italian parsley, salt and pepper. Pulse to combine. With the food processor running slowly pour the olive oil through the tube and continue blending until combined. You can add water or more olive oil if needed to reach the desired consistency.
  3. Garnish with additional crumbled feta cheese and minced Italian Parsley.
  4. Serve with pita chips or crackers.
Recipe by Sunflower Supper Club at