Roasted Garlic White Bean Dip
- 1 whole head of garlic
- 3 to 4 tablespoons olive oil, divided
- 1 (15 oz) can white beans, rinsed and drained
- 1/2 tablespoon tahini
- 1 tablespoon fresh dill
- 1/2 lemon, juiced
- 2 tablespoons water
- Salt and pepper, to taste
- Toppings:
- Chili oil
- Dukkah
- Roast the Garlic
Cut the top off the head of garlic. Place it in the center of a piece of foil, drizzle with 1/2 tablespoon of olive oil, and close up the garlic in the foil. Bake at 400°F for 30 minutes. Allow to cool enough to handle.
- Blend the Dip
Add the roasted garlic, white beans, tahini, dill, lemon juice, water, remaining olive oil, salt, and pepper to a small food processor. Pulse until smooth and creamy. Taste and adjust seasoning as needed.
- Serve and Garnish
Transfer the dip to a serving dish. Drizzle with chili oil and sprinkle with Dukkah. Serve immediately.