Oral Allergy Syndrome Friendly 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
Ingredient noteCooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.
- 2 tbsp olive oil, divided
- 1 can (15 oz) cannellini beans, drained and rinsed
Ingredient noteCanned cannellini beans are cooked inside the can, and cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome. They are likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid cannellini beans, tap it and change its rating to Red.
- 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)Can be omitted
fresh parsley
- 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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