Low Iodine Roasted Garlic White Bean Spread

Total time1 hr 5 min

Prep time10 min

Cook time45 min

Low Iodine Roasted Garlic White Bean Spread

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Ingredients

6 servings

1 whole head garlic
3 tbsp olive oil, divided
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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2 cans (15 oz each) white beans (cannellini), drained and rinsed
Chef's tip
Choose canned cannellini beans; drain and rinse if the recipe calls for it.
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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