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Active Time:1 hrTotal Time:1 hrServings:4Yield:4 servingsJump to Nutrition Facts
Active Time:1 hrTotal Time:1 hrServings:4Yield:4 servings
Active Time:1 hr
Active Time:
1 hr
Total Time:1 hr
Total Time:
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsPoached Garlic & Garlic Oil¾cupwater4headsgarlic, cloves separate but unpeeled1 ½cupscanola oil½cupextra-virgin olive oilBean Dip1 ½cupschopped onion½teaspoonsalt1(15-ounce)can cannellini beans, rinsed (see Tip)1teaspoonlemon juiceSweet & Savory Hummus Plate¾cupGarlic and White Bean Dip1cupgreen beans or sugar snap peas, stem ends trimmed8mini bell peppers20 Castelvetrano olives8small watermelon wedges or 2 cups cubed watermelon1cupred grapes20gluten-free crackers1/2 cup salted roasted pepitas8coconut-date balls
Cook Mode(Keep screen awake)
Ingredients
Poached Garlic & Garlic Oil
¾cupwater
4headsgarlic, cloves separate but unpeeled
1 ½cupscanola oil
½cupextra-virgin olive oil
Bean Dip
1 ½cupschopped onion
½teaspoonsalt
1(15-ounce)can cannellini beans, rinsed (see Tip)
1teaspoonlemon juice
Sweet & Savory Hummus Plate
¾cupGarlic and White Bean Dip
1cupgreen beans or sugar snap peas, stem ends trimmed
8mini bell peppers
20 Castelvetrano olives
8small watermelon wedges or 2 cups cubed watermelon
1cupred grapes
20gluten-free crackers
1/2 cup salted roasted pepitas
8coconut-date balls
DirectionsTo prepare poached garlic & garlic oil: Bring water to a boil in a medium saucepan. Remove from the heat, add garlic cloves and stir to submerge. Let stand until the garlic skins are softened and cool enough to handle, about 50 minutes. Strain the garlic, remove the skins and cut off the hard nub where the clove was attached to the head.Place the garlic, canola oil and olive oil in a medium saucepan; bring to a gentle simmer over medium-low heat. Reduce the heat to low and maintain a very gentle simmer (it may be necessary to slide the pan to the edge of the burner). Simmer until the cloves are golden and very soft when pressed with a fork, 40 to 50 minutes. Let cool for 30 minutes.Transfer the cooled garlic to a sieve to drain, reserving the oil. Transfer the garlic to a food processor and puree until smooth, scraping down the sides occasionally. (If it makes more than 1/2 cup, store the extra in the refrigerator for up to 1 week.)To prepare bean dip: Combine 1/2 cup of the reserved garlic oil, onion and salt in a large skillet. Cook over medium heat until the onion is softened but not browned, 6 to 9 minutes. Stir in beans and cook until heated through, about 2 minutes. Transfer to the food processor, add lemon juice and puree with 1/2 cup garlic puree until smooth. Serve warm or cold. (Store extra garlic oil in the refrigerator for up to 1 week.)Divide items equally among 4 plates. If desired, serve with hard cider.Ingredient NoteWhile we love the convenience of canned beans, they tend to be high in sodium. Give them a good rinse before adding to a recipe to rid them of some of their sodium (up to 35 percent) or opt for low-sodium or no-salt-added varieties. (Our recipes are analyzed with rinsed, regular canned beans.) Or, if you have the time, cook your own beans from scratch.Make AheadCover and refrigerate garlic puree (through step 3) for up to 1 week or freeze for up to 6 months; refrigerate oil for no more than 1 week. Cover and refrigerate the dip for up to 3 days.Originally appeared: EatingWell.com, May 2018
Directions
To prepare poached garlic & garlic oil: Bring water to a boil in a medium saucepan. Remove from the heat, add garlic cloves and stir to submerge. Let stand until the garlic skins are softened and cool enough to handle, about 50 minutes. Strain the garlic, remove the skins and cut off the hard nub where the clove was attached to the head.Place the garlic, canola oil and olive oil in a medium saucepan; bring to a gentle simmer over medium-low heat. Reduce the heat to low and maintain a very gentle simmer (it may be necessary to slide the pan to the edge of the burner). Simmer until the cloves are golden and very soft when pressed with a fork, 40 to 50 minutes. Let cool for 30 minutes.Transfer the cooled garlic to a sieve to drain, reserving the oil. Transfer the garlic to a food processor and puree until smooth, scraping down the sides occasionally. (If it makes more than 1/2 cup, store the extra in the refrigerator for up to 1 week.)To prepare bean dip: Combine 1/2 cup of the reserved garlic oil, onion and salt in a large skillet. Cook over medium heat until the onion is softened but not browned, 6 to 9 minutes. Stir in beans and cook until heated through, about 2 minutes. Transfer to the food processor, add lemon juice and puree with 1/2 cup garlic puree until smooth. Serve warm or cold. (Store extra garlic oil in the refrigerator for up to 1 week.)Divide items equally among 4 plates. If desired, serve with hard cider.Ingredient NoteWhile we love the convenience of canned beans, they tend to be high in sodium. Give them a good rinse before adding to a recipe to rid them of some of their sodium (up to 35 percent) or opt for low-sodium or no-salt-added varieties. (Our recipes are analyzed with rinsed, regular canned beans.) Or, if you have the time, cook your own beans from scratch.Make AheadCover and refrigerate garlic puree (through step 3) for up to 1 week or freeze for up to 6 months; refrigerate oil for no more than 1 week. Cover and refrigerate the dip for up to 3 days.
To prepare poached garlic & garlic oil: Bring water to a boil in a medium saucepan. Remove from the heat, add garlic cloves and stir to submerge. Let stand until the garlic skins are softened and cool enough to handle, about 50 minutes. Strain the garlic, remove the skins and cut off the hard nub where the clove was attached to the head.
Place the garlic, canola oil and olive oil in a medium saucepan; bring to a gentle simmer over medium-low heat. Reduce the heat to low and maintain a very gentle simmer (it may be necessary to slide the pan to the edge of the burner). Simmer until the cloves are golden and very soft when pressed with a fork, 40 to 50 minutes. Let cool for 30 minutes.
Transfer the cooled garlic to a sieve to drain, reserving the oil. Transfer the garlic to a food processor and puree until smooth, scraping down the sides occasionally. (If it makes more than 1/2 cup, store the extra in the refrigerator for up to 1 week.)
To prepare bean dip: Combine 1/2 cup of the reserved garlic oil, onion and salt in a large skillet. Cook over medium heat until the onion is softened but not browned, 6 to 9 minutes. Stir in beans and cook until heated through, about 2 minutes. Transfer to the food processor, add lemon juice and puree with 1/2 cup garlic puree until smooth. Serve warm or cold. (Store extra garlic oil in the refrigerator for up to 1 week.)
Divide items equally among 4 plates. If desired, serve with hard cider.
Ingredient Note
While we love the convenience of canned beans, they tend to be high in sodium. Give them a good rinse before adding to a recipe to rid them of some of their sodium (up to 35 percent) or opt for low-sodium or no-salt-added varieties. (Our recipes are analyzed with rinsed, regular canned beans.) Or, if you have the time, cook your own beans from scratch.
Make Ahead
Cover and refrigerate garlic puree (through step 3) for up to 1 week or freeze for up to 6 months; refrigerate oil for no more than 1 week. Cover and refrigerate the dip for up to 3 days.
Originally appeared: EatingWell.com, May 2018
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Nutrition Facts(per serving)654Calories30gFat84gCarbs14gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
