Makes about 2 cups
- 1 15-ounce can cannellini beans, drained, or 1¾ cups cooked cannellini beans
- 1 to 2 heads roasted garlic cloves removed from skin
- 2 tbs. olive oil
- ½ cup chopped Italian parsley
- Salt and cayenne pepper to taste
In a food processor, blend the cannellini beans, roasted garlic and olive oil together. Add the Italian parsley and pulse gently to mix. Season with salt and cayenne pepper to taste. Before serving, drizzle with olive oil and sprinkle with more chopped parsley and a touch of cayenne pepper.
Why No Numbers?
Readers sometimes ask us why we don’t publish nutrition information with our recipes. We believe that (barring specific medical advice to the contrary) if you’re eating primarily whole, healthy foods — an array of sustainably raised vegetables, fruits, nuts, seeds, legumes, meats, fish, eggs, whole-kernel grains, and healthy fats and oils — you probably don’t need to stress about the numbers. We prefer to focus on food quality and trust our bodies to tell us what we need. — The Editors
Photography by: Terry Brennan
This article originally appeared in “Dig Into Garlic” in the October 2011 issue of Experience Life.