Dieting stinks. That’s why I don’t do it. However, I do need to lose weight that would amount to a small dog.
Little changes over time are what I can stick to. The weight may come off slower, but slow is better than not at all. And healthy recipes, that are easy and quick to prepare without compromising taste are what will make the changes become life long habits. For me it’s gotta be simple, combined with fantastic flavor, or it’s highly unlikely that I’ll prepare it again.
So in the hunt for healthy snacks that are satisfying, I’ve once again returned to the handy dandy bean with a White Bean Spread with roasted garlic. Beans are a favorite around our home. Black Bean Dip, Black Bean Hummus and White Bean Chili frequent our table often. I’m sure this White Bean Spread will now be added to the repertoire.
As I said it’s easy. Super easy. Super duper easy. For real.
And it’s not only easy but flavorful. Plus it’s packed with fiber and protein. Roasted garlic and fresh cilantro really pair well with the nuttiness of the beans. And you could always spice it up with some cayenne pepper and/or add more cilantro if you’d like.
The ingredient list is small. All you’ll need is northern beans (or cannellini), a head of garlic, olive oil, cilantro, salt and pepper. So simple.
Start by preparing the garlic to roast. Remove a good amount of the papery skin on the garlic head. The individual cloves should still be wrapped, like this…
Next cut off the top of the head of garlic. Just a little – enough to reveal the individual cloves.
After that drizzle the head of garlic with a little olive oil and wrap in aluminum foil to roast.
I was out of foil. So I improvised by making a mini roaster by using 2 oven proof ramekins. It worked just fine. Basically the garlic needs to be covered so it doesn’t dry out.
Bake the garlic in a 400° F oven for about 45 minutes.
While the garlic is roasting warm the beans over low heat.
See the garlic – my little roaster worked!
Roasted garlic smells wonderful. The garlic needs to cool to the touch.
When garlic is good to go, pour the warmed beans in a food processor.
Add the cilantro.
Then Salt. (Check out my salt box thingy. I found it at Sur La Table. It’s so handy.)
The pepper goes in next.
And here comes the fun part…squeeze the garlic out. (please ignore the ugly man hand)
Works like a charm.
Pulse a few times and run processor until smooth. You may need to add a little olive oil to loosen it up a bit. I added another 1/4 teaspoon (hardly any at all) but it could’ve taken more.
Now you’re ready to serve it along side crackers or my favorite, celery. It’s best served warm. If you want to make ahead and refrigerate it can easily be reheated. You may need to drizzle a little more olive oil while reheating to bring it back to life.
So good. And so good for you too. Hope you enjoy!
- 1 head of garlic
- 1¼ teaspoon olive oil; divided
- 1 15.8 oz. can of northern beans (or cannellini)
- ¼ cup fresh cilantro leaves; packed loosely
- ¼ teaspoon salt
- ¼ teaspoon pepper
- Preheat oven to 400°F.
- Peel most of the papery skin off of the head of garlic. Cut top off of garlic head to reveal individual cloves.
- Drizzle about 1 teaspoon of olive oil over garlic, lightly coating garlic all over.
- Wrap garlic in aluminum foil, or use a garlic roaster (or make your own), and bake in oven for 45 minutes.
- While garlic is roasting, warm beans in small pan on low.
- When garlic is finished roasting let cool to the touch.
- In a food processor combine the warm beans, cilantro, salt, pepper and roasted garlic cloves until smooth.
- If needed add a little olive oil at a time until you reach preferred consistency.