Roasted Garlic and Bean Dip

By AzWench

Great served as a spread on bread.

Ingredients

• 1 head of garlic
• 2 tablespoons + 1/2 teaspoon olive oil
• 1 medium onion, diced
• 1/2 bunch finely chopped cilantro
• 2 cups Kidney Beans, cooked
• 1 cup garbanzo beans, cooked
• 1/2 teaspoon balsamic vinegar
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Preparation

Step 1

Roast garlic by removing some of the outer layer of skin but not breaking any cloves off. Trim a small portion off the top of the head to expose cloves. Place in a square sheet of aluminum foil. Drizzle with 1/2 teaspoon of olive oil. Seal package and place in a 400 degree oven for 40 minutes. Remove from oven and let cool.

While garlic is roasting, heat the remaining olive oil in a non-stick skillet over medium heat. Cook the onion until soft. Set aside. In a food processor combine the onions, beans, vinegar, salt and pepper. Squeeze roasted garlic from each clove and add to the mixture. Process until smooth. (If necessary, add water to create a smooth mixture). Serve warm or room temperature with grilled bread and vegetables.