| Roasted Garlic and Bean Dip |
Author: Chef Brad
- 1 head of garlic
- 2 tablespoons + ½ teaspoon olive oil
- 1 medium onion, diced
- ½ bunch finely chopped cilantro
- 2 cups Kidney Beans, cooked
- 1 cup garbanzo beans, cooked
- ½ teaspoon balsamic vinegar
- 1 teaspoon salt
- ½ teaspoon black pepper
- Roast garlic by removing some of the outer layer of skin but not breaking any cloves off. Trim a small portion off the top of the head to expose cloves. Place in a square sheet of aluminum foil. Drizzle with ½ teaspoon of olive oil. Seal package and place in a 400 degree oven for 40 minutes. Remove from oven and let cool.
- While garlic is roasting, heat the remaining olive oil in a non-stick skillet over medium heat. Cook the onion until soft. Set aside. In a food processor combine the onions, beans, vinegar, salt and pepper. Squeeze roasted garlic from each clove and add to the mixture. Process until smooth. (If necessary, add water to create a smooth mixture). Serve warm or room temperature with grilled bread and vegetables.
Recipe by Chef Brad America's Grain Guy at https://chefbrad.com/2015/12/roasted-garlic-and-bean-dip/
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