By Chef Kim Baretta

This dip makes a nice change from hummus and is lower in fat.  Cannellini beans are a staple in Mediterranean cuisine and have a buttery, creamy quality.   They are also a good source of protein and fiber.

1 whole head of garlic

½ cup sundried tomatoes packed in olive oil, but well rinsed with warm water

1 teaspoon finely chopped fresh rosemary

1 15-ounce can Cannellini beans or Great Northern beans, rinsed

2 Tablespoon water

1 teaspoon lemon juice

4 Tablespoon olive oil

¼ tsp salt

¼ tsp pepper



Preheat oven to 375F.

Slice the top off the head of garlic.   Don’t peel or separate cloves.

Drizzle with olive oil.

Wrap tightly in foil.

Bake for 45 minutes.

Squeeze out pulp when cool enough to handle.


Place all ingredients in food processor and process until smooth.

Serve with raw vegetables or whole wheat pita bread

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