How To make White Beans with Roasted Garlic Dressing
1 sm Garlic head
2 Bread slices, Italian, firm
1 tb Lemon juice, fresh
2 tb Vegetable stock
4 ts Olive oil, extra virgin
1 ts Mustard, Dijon
pn Pepper, cayenne 15 oz Beans, Great Northern,
-canned; drained and rinsed 1 sm Bell pepper, red; seeded,
-finely diced 2 tb Chives; snipped OR
2 tb Scallion greens; chopped
1 tb Oregano, fresh; chopped OR
1/2 ts Oregano, dried
Salt and pepper to taste 3 c Chicory or other bitter
-lettuce; washed and torn Preheat oven to 400 degrees. Remove 1 clove of garlic from the head; peel and cut in in half. Rub the garlic on both sides of bread slices; cut the bread into 1/2 inch cubes. Place on a baking sheet. Remove the loose, papery skin from the garlic head and slice 1/2 inch off the top. Wrap in aluminum foil and place on the baking sheet. Bake for 10 minutes, or until croutons are crisp and golden. Remove the croutons and set aside. Continue roasting the garlic for 20 to 25 minuts longer; it should be quite soft. Unwrap and let cool for 5 minutes. Separate the garlic cloves and squeeze ut the pulp into a smal bowl; mash with a fork. Whisk in lemon juice, vegetable stock, oil, mustard and cayenne. In a medium sized bowl, combine beans, red peppers, chives or scallion greens, oregano and the reserved croutons. Pour the garlic dressing over and toss until well coated. Season with salt and pepper. Serve immediately on a bed of chicory. Serves 2. per serving: 546 cal; 29 g protein; 11 g fat; 88 g carb; 399 mg sodium; 0 mg chol -----
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Amazing White Beans Hummus ???? #recipe #hummus #viral #fyp #healthy #easy
How about trying this amazing white kidney beans hummus, a different version of the classic chickpea hummus recipe!
It’s so easy to put together, takes only 5 minutes to prepare and it’s amazingly delicious ????
Ingredients:
For the hummus preparation:
300 g cooked kidney beans (or 1 can of 540 ml drained)
¼ cup tahini
2 tbsp. olive oil
Juice of ½ a large lemon
2 garlic clove
1 tbsp. red pesto (or roasted red pepper or tomato paste)
½ tsp. salt
¼ tsp. chili flakes (or any other spice of your choice)
5 or 6 fresh thyme stems
For the garnish part:
50 g cooked white kidney beans
1 tbsp. olive oil
1 fresh thyme stem
Pinch of sumac spice
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I loved our last roasted garlic & white beans dip bowl so much, and it seems you did too, it got over 1 million views, and it was so nice to see so many of you recreating it ????!
We changed things up with the topping with a delicious lemony and slightly spicy roasted cauliflower, some crunchy adzuki beans (if you can’t find it, black beans are a great substitution), and beautiful tomatoes and asparagus. Then added fresh cucumber, some pumpkin seeds and fresh dill and mint. The combo of texture and flavour is super fresh, and it’s also extremely nourishing. Each bowl contains 31g of protein, 28g of fibre and is also packed with folate, vitamin C, K, magnesium and manganese. And with 12 unique plants before even counting the spices, it’s a true feast for your microbiome!
Note: although just as nourishing, canned beans are wetter than beans cook from dry. If you’re using canned, the ice cubes are most likely not necessary. In both cases, blend first and only add as needed. To reduce bloating, we always recommend soaking the beans for 16 hours if cooking from dry or rinsing well if using canned.