Jason Wrobel, aka J-Wro, celebrity raw vegan chef and TV host, is permanently funny and entertaining, but it's his recipes that keep people coming back for more. Jason whips us a vegan roasted garlic white bean dip that won't last more than minutes at any get-together. Roasting garlic mellows the tang of this superfood and brings out a smoky, earthy, and slightly sweet flavor that is more subtle and developed. Serve this as an appetizer with your favorite crackers, chips, flatbread, or even veggies and watch it disappear.
- 2¼ cups organic white cannellini beans (soaked or canned)
- ½ cup of soak water from cannellini beans
- 1 bulb garlic, roasted
- 1 teaspoon fresh organic rosemary, diced
- Pinch sea salt
- 1 tablespoon organic balsamic vinegar
- Drizzle of olive oil (optional)
- 1 teaspoon organic pumpkin seed oil (optional)
- *optional: top with white truffle sea salt and sprouted pumpkin seeds
Blend all ingredients except soak water in food processor. Gradually add soak water as it processes. Blend until you get a nice consistency, scraping the sides down as necessary. Give it a taste and add salt if necessary.
Serve dip in bowl and top with a pinch of white truffle sea salt, a drizzle of pumpkin seed oil, and a few sprouted pumpkin seeds on top.
Chop tip of garlic head off. Drizzle with olive oil and sprinkle with sea salt. Wrap in foil and cook in oven at 450 degrees for about 30 to 40 minutes. Once cooked, remove individual pieces of garlic.
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