- 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
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
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.