Roasted Garlic Bean DipWritten by CMP on January 24, 2010
So I'm standing on line at the grocery store, and I'm next. There are several people behind me with loaded carts and I notice I have a voice mail. It's from my wife. She's asking me to bring home some hummus. There's none in my cart but there's no way I'm abandoning my spot in line.
I'd be committing another 30 minutes for those mashed garbonzos and it's not that my wife isn't worth it, but I figured I could come up with a substitute when I got home. Here's what I improvised.
- 1 large can (29oz) Pink Beans
- 1 Head of Garlic
- 1/2 Chipotle Chile, in adobe sauce
- 1/2 Cup Extra Virgin Olive Oil
- 1 Tbs Ground Coriander
- 1 Tbs Cumin
- 1 Tbs Honey
- 1 Tsp Ground Cinnamon
- 1 Tsp Kosher Salt
- 1 Tsp Fresh Ground Black Pepper
- Cheddar Cheese (optional)
Peel garlic and roast cloves, with 1Tbs Olive Oil, at 375 degrees for about 25 minutes. Watch closely and don't let the garlic burn!
Combine everything in a food processor and let 'er rip. Mix till smooth. Can be served room temperature, or melt some cheddar cheese (as pictured above) on top in the same 375 degree oven (about 15 minutes).