White Bean Puree With Roasted Garlic
(Heron Hill Winery)
- 1 head of garlic
- 2 tbsps extra virgin olive oil
- 15 ozs cannellini beans, rinsed
- 1 tsp lemon zest
- 2 tbsps lemon juice
- 1 tsp salt
- 1/4 tsp black pepper
- 1/4 cup flat leaf parsley
- 2 sage leaves
Preheat the oven to 385 degrees F.
Remove the loose, papery outer skin from a head of garlic and cut off the top to expose the cloves. Place the garlic on a large square of aluminum foil and drizzle 1 teaspoon of the oil over the top of the cloves. Fold up the sides to make a sealed packet, leaving a little room for the expansion of steam. Place in oven for 35-45 minutes, until garlic is soft.
In the bowl of a food processor, squeeze out the garlic cloves, being careful not to add any of the papery skin, and then add and puree the beans, the remaining 2 tablespoons of oil, the lemon zest, lemon juice, salt and pepper. Add the parsley and sage and process to give the puree a consistency that resembles the texture of hummus. If necessary, add additional oil to create a smoother consistency.