Eosinophilic Esophagitis Friendly Roasted Garlic White Bean Spread
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Learn more →Ingredients
6 servings
- 1 whole head garlic
- 3 tbsp olive oil, divided
- 2 cans (15 oz each) white beans (cannellini), drained and rinsed
- 3 tbsp water
- 1 tsp apple cider vinegar
- ½ tsp salt
- 2 tbsp fresh parsley, finely chopped
- 1 tsp fresh thyme leaves
- 1 tbsp fresh rosemary, finely chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Place the trimmed garlic head cut-side up on a small square of aluminum foil, drizzle with 1 tbsp of the olive oil, and wrap tightly. Set on a baking sheet and roast for 40–45 minutes, until the cloves are deeply golden and completely soft when pressed.
- 2
Remove the garlic from the oven and let it rest, still wrapped, for 10 minutes. Unwrap and squeeze the softened cloves out of their skins into the bowl of a food processor.
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