Roasted Garlic and Truffle White Bean Spread
 
Hands-on time
Cook time
Total time
 
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Ingredients
  • 2 heads of garlic
  • 28 oz. can cannellini beans, drained and rinsed (3 and 1/2 cups cooked)
  • 2 Tbsp white truffle oil
  • up to 1/2 cup water
  • kosher salt
  • white pepper (or substitute black pepper)
  • small toasts or veggies for serving
Instructions
To roast the garlic:
  1. Preheat oven to 375. Peel the flaky outer peels off of the heads of garlic, leaving the cloves in their skins. Slice off the top of the heads of garlic so that the inside of each clove is exposed. Place on a baking sheet (or I like to use a muffin tin), drizzle with a bit of olive oil, and cover each with tin foil. Roast until golden-brown, about 35 minutes. Remove from the oven and let sit until cool enough to handle.
To make the spread:
  1. Once the garlic is cool enough to handle, squeeze out the cloves into the bowl of a food processor. Careful not to get any skins in! Add cannellini beans, truffle oil, and a few tablespoons of water and puree, scraping down the sides as necessary. With the food processor running, add water 1-2 Tbsp at a time to keep things moving and reach a creamy consistency. Once desired consistency is achieved, let food processor run for several minutes to get the dip really creamy.
  2. Season to taste with salt and pepper - I used about 3/4 tsp kosher salt and 1/2 tsp white pepper.
  3. Serve with toasts, veggies, or dippers of your choice! Enjoy.
Notes
To warm the dip as you make it, use boiling water instead of cold.
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2013/12/roasted-garlic-and-truffle-white-bean-spread/