VEGAN--Garlicky Bean Spread

[Guest guest]

* Exported from MasterCook *

 

Garlicky Bean Spread

 

Recipe By :

Serving Size : 84 Preparation Time :0:00

Categories : Dec '96 Sauces/Condiments/Marinades

Spreads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 whole garlic head

2 tablespoons lemon juice

1 tablespoon olive oil

1 tablespoon tahini (sesame-seed paste)

2 teaspoons minced fresh rosemary

OR

1/2 teaspoon dried rosemary

2 teaspoons hot sauce

4 (15.8-ounce) cans Great Northern beans -- drained

 

Preheat oven to 375º.

 

Remove white papery skin from garlic head (do not peel or separate the

cloves). Wrap garlic head in foil. Bake at 375º for 45 minutes or until

tender; let cool 10 minutes. Separate cloves; squeeze to extract garlic

pulp. Discard skins.

 

Combine garlic pulp and remaining ingredients in a food processor; process

until smooth, scraping sides of processor bowl occasionally. Serve with

French bread.

 

Serving Size: 1 tablespoon

 

Source:

" Cooking Light, December 1996, p.152 "

Copyright:

" © Cooking Light "

Yield:

" 5 1/4 cups "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 20 Calories (kcal); trace Total Fat; (15% calories from fat);

1g Protein; 3g Carbohydrate; 0mg Cholesterol; 48mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

NOTES : This bean dip is ideal on crostini or as a sandwich filler. It makes

enough for the Lasagna Rustica and an appetizer. Use purchased roasted

garlic in a jar to save time; two tablespoons equals the pulp in one head of

garlic. The spread can be made up to one week ahead, and then refrigerated

in an airtight container.

 

If you don't have tahini, it can be omitted.