Friday, March 7, 2014

Roasted Garlic White Bean Dip



I have to confess something.

I am a dip junkie.

It is bad! I don't just like dips I love them!!

Seriously, I could eat just about anything as long as it had some sort of dip on it!

Cheese base, sour cream base, you name it, I love them all.

Then I started on my journey of weight loss and healthier living and I knew I needed to be more aware of the kinds of dip I was inhaling err eating. 

That was when I discovered hummus.

Ohhhhh hummus *sigh* my creamy little bowl of joy.

See, I told you it was bad!



Hummus became my go to protein booster and calorie reducer.

One of my favorite ways to eat hummus, beside just dipping veggies in it, is to use it on a sandwich in place of mayo.

You get all of the creaminess and richness of a mayo, but none of the guilt!

Awesome sauce!!

I was happy with just plain hummus at first, but then I realized how many variations there were. Tell me I was not a happy camper! 

I dare ya.

Tell me.

Now I am having fun making hummus like dips with other ingredients.

This one popped into my head because I adore the flavor of roasted garlic and, next to chick peas, white beans are my favorite beans. OK well, black beans rank right up there too, but for beauty purposes I thought white beans would make a nice looking dip.

That doesn't mean there won't be a black bean dip of some sort on the blog.

Soon!!

So jump on in to your kitchen and whip some of this dip up! It is cheap, easy, and soooooo ding dang tasty!!


Roasted Garlic White Bean Dip  

1 head of garlic, roasted (instructions on how to roast garlic are here)
1 15-ounce can of white beans, rinsed and drained
1/3 cup olive oil
1/4 cup fresh basil, torn or chopped
1/4 teaspoon crushed red pepper flakes
Kosher salt
Fresh cracked black pepper

Optional:
Whole grain crackers
Baby carrots
broccoli florets  

Combine the roasted garlic and white beans in a food processor. Turn it on and slowly drizzle the oil in. Continue to process until it is the desired consistency. Add the basil, red pepper flakes, salt and pepper to taste and combine.

Remove to a bowl and drizzle with a bit of olive oil if desired.

Eat with crackers, veggies, or on your favorite sandwich.

ENJOY!!





4 comments:

  1. Ohhhh Bobbi this looks just gorgeous! Love that swirl of olive oil on top, so pretty!

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  2. hmmmmm! I've used a lot of rosemary, but never basil. Must definitely try this!!!

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    Replies
    1. Yes, I am a big rosemary fan and am just starting to work more with basil. I hope you give it a try!!

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