Ingredients
2
lemons
4
cloves garlic, peeled
3
tablespoons olive oil
2
cans (15 to 15.5 oz each) cannellini or navy beans, drained, 1/4 cup liquid reserved
1/2 teaspoon salt
1/2 teaspoon ground red pepper (cayenne)
2
tablespoons chopped fresh parsley
Additional chopped fresh parsley, if desired
Assorted fresh vegetables or pita (pocket) breads, cut into wedges
Preparation
Heat oven to 425°F. Cut lemons in half crosswise. Rub lemons and garlic with 1 tablespoon of the oil. Place lemon halves, cut sides down, and garlic in 9-inch glass pie plate. Roast uncovered 25 minutes or until lemon peel is golden brown and very soft. Cool slightly.
Reserve 1/3 cup beans. In food processor, place remaining beans, 1/4 cup reserved bean liquid, remaining 2 tablespoons oil, the salt and red pepper. Add roasted garlic. Squeeze juice and pulp from roasted lemons into blender. Cover; process until smooth.
Spoon dip into serving bowl; stir in reserved 1/3 cup beans and 2 tablespoons parsley. Sprinkle with additional parsley. Serve with vegetables or pita wedges.
