| 1 | bulb garlic, unpeeled |
| 2 | teaspoons olive or vegetable oil |
| 1 | can (15.5 ounces) Green Giant® great northern beans, drained and 2 tablespoons liquid reserved |
| 3 | tablespoons lemon juice |
| 1/2 | teaspoon salt |
| Chopped fresh parsley |
| Pita bread wedges, crackers or raw vegetables, if desired |
| 1. | Heat oven to 350ºF. Cut 1/2-inch slice off top of garlic bulb. Drizzle oil over garlic bulb. Wrap garlic in foil. Bake 50 to 60 minutes or until garlic is soft when pierced with a knife; cool slightly. |
| 2. | Squeeze garlic into food processor. Add beans, reserved bean liquid, lemon juice and salt. Cover and process until uniform consistency. |
| 3. | Spoon dip into serving dish. Sprinkle with parsley. Serve with pita bread wedges. |
|
| Prepare this popular dip up to 1 day ahead of time. Cover and refrigerate until serving. |
|
| Serve this mellow dip like they do in Turkey. Make a depression in the middle of the bowl of hummus, and spoon in 1 to 2 tablespoons olive oil. |
|
| Roast an extra bulb of garlic to serve with the hummus. |
Nutrition Information:
45 ( 10); 1g ( 0g, ncg); 0mg; 75mg; 8g ( 2g, ncg); 3g 0%; 2%; 2%; 6% 0 ; 2 nc