Ingredients
- 1 head garlic
- ¼ cup olive oil, divided
- 1 teaspoon salt, divided
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- 1 cup yogurt, plain Greek
- 2 tablespoons lemon juice
Nutrition Information
Serving size: 3.5 ounces
Calories: 100
Carbohydrate: 12g (4%)
Protein: 2g (4%)
Total Fat: 4.5g (7%)
Saturated Fat: 0.5g (3%)
Trans Fat: 0g
Cholesterol: 0mg (0%)
Sodium: 350mg (15%)
Dietary Fiber: 3g (12%)
Calcium: 2%
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Instructions
Preheat oven to 400ºF. Using a sharp knife, cut off the top of the garlic head to expose all of the cloves, then place in the center of a large square of tinfoil. Drizzle cloves with 1 tablespoon of olive oil and sprinkle with 1/4 teaspoon of salt. Wrap tightly with foil and place in oven for 40-45 minutes. Remove from oven and set aside to cool slightly. Gently squeeze out caramelized roasted garlic and place directly in a food processor.
Add drained beans, yogurt, remaining olive oil, salt, lemon juice and pepper to the food processor and pulse until smooth and creamy. Add a tablespoon or water to reach desired consistency if needed.
Serve immediately or refrigerate for up to 7 days.
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