Plenty of garlic gives it a spicy kick, and you can adjust the amount of garlic to your preference, or skip it entirely. White beans make it smooth and creamy or you can also use chickpeas in a pinch.
(Makes 4 servings, approx. ⅓ cup dip and 1 cup carrots each)
Recipe Source: LIIFT4 BODi On-Demand fitness program nutrition guide.
Total Time: 1 hr. 10 min. Prep Time: 10 min. Cooking Time: 1 hr.
What You Need
1 bulb garlic
2 Tbsp. + 1½ tsp. extra-virgin olive oil, divided use
1 (15-oz.) can cannellini beans, drained, rinsed
1 Tbsp. fresh lemon juice
2 Tbsp. water
1 tsp. chopped fresh rosemary
¼ tsp. ground black pepper
1 Tbsp. white miso paste
4 cups baby carrots (or other raw veggies)
How To Make
1. Preheat oven to 425º F.
2. Cut off the top third of the garlic bulb. Drizzle with 1½ tsp. oil. Wrap in aluminum foil and place on a small
baking sheet. Bake for 1 hour, or until cloves are golden brown. When cool enough to touch, squeeze bulb to release roasted cloves.
3. Place garlic, beans, lemon juice, water, rosemary, pepper, and miso paste in a food processor; process until smooth.
4. Slowly add the remaining 2 Tbsp. oil, with processor running, until well blended.
5. Serve with baby carrots.
Recipe Notes:
• You can substitute 2 cloves of garlic for roasted garlic.
• You can substitute ¼ tsp. sea salt (or Himalayan salt) for miso paste.
Nutritional Information (per serving):
Calories: 235 Cholesterol: 0 mg Fiber: 9 g
Total Fat: 10 g Sodium: 269 mg Sugars: 9 g
Saturated Fat: 1 g Carbohydrates: 31 g Protein: 7 g
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