High Fructose Corn Syrup Free Vegan Roasted Garlic White Bean Dip Snack Cups with Smoked Paprika
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Learn more āIngredients
4 servings
For the dip
- 1 head garlic
- 2 tbsp olive oil, divided
- 1 can (15 oz) cannellini beans, drained and rinsed
- 2 tbsp tahini
- 2 tbsp lemon juice
- 1 tsp smoked paprika, plus more for garnish
- Ā½ tsp ground cumin
- Ā¼ tsp salt, plus more to taste
- 2ā3 tbsp water
For the cups
- 12 belgian endive leaves or 12 cucumber rounds (about Ā½-inch thick)
For serving
- 1 tbsp fresh parsley, finely chopped (optional)
- 1 tsp extra-virgin olive oil, for drizzling (optional)
Instructions
- 1
Preheat the oven to 400Ā°F (205Ā°C). Slice the top quarter off the head of garlic to expose the cloves, place it cut-side up on a small square of foil, and drizzle with 1 tbsp of the olive oil. Wrap the foil tightly around the garlic and set it on the baking sheet.
- 2
Roast the garlic for 35ā40 minutes, until the cloves are deeply golden, very soft, and fragrant. Remove from the oven and let the packet rest, still wrapped, for 10 minutes.
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