2tbspolive oilplus more as needed to blend (use tahini for oil-free version)
1/3cupfinely chopped parsleyloosely packed
1bunchgreen onions or scallionsfinely chopped
Preheat the oven to 350 degrees Fahrenheit.
Slice off the root part of the head of garlic, so that each clove is exposed. Either rub a bit of oil on the garlic, or wrap it gently in foil. Place it on a baking sheet lined with parchment paper or a Silpat-type liner.
Slice in half and seed the habanero peppers, and quarter the onion or shallot. Put them on the baking sheet with the garlic, and put the baking sheet in the oven.
After 15 minutes, turn the onion pieces and habanero peppers. Return to the oven.
After 30 minutes, remove the onion and peppers. If the garlic is soft, remove it too - otherwise cook it until soft.
Add the onion and peppers to a blender or food processor. Squeeze the roasted garlic out of its paper into the blender, and add the lemon juice. Pulse to combine as much as you can (will depend on the size of your blender).
Add the beans, nutritional yeast, salt, pepper, olive oil or tahini, and blend until the mixture is completely smooth. If it's too thick to blend, add more olive oil or water.
Toss together the parsley and green onions; add about half of this mixture to the blender and blend to incorporate. Stir in the rest after removing the mixture from the blender.
This dip is best served after it has chilled for an hour or two, so that the flavors can develop.
Garlic Habanero White Bean Dip
Amount Per Serving (1 sixth recipe)
Calories 122Calories from Fat 36
% Daily Value*
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Vitamin A 1650IU33%
Vitamin C 61.1mg74%
* Percent Daily Values are based on a 2000 calorie diet.
Garlic Habanero White Bean Dip originally printed from https://yupitsvegan.com/garlic-habanero-white-bean-dip/ September 21, 2014