Show: The Kitchen
Episode: The Big Game
Total:
25 min
Active:
1 hr 10 min
Yield:
About 4 cups
Level:
Easy

Ingredients

Directions

Preheat the oven to 375 degrees F.

Slice off the top 1/3 of the garlic head with a serrated knife, exposing the cloves. Drizzle the oil over the cloves and with some salt. Tightly wrap the head in aluminum foil and transfer it to the oven. Roast until the garlic is very soft and deep golden brown, about 45 minutes. When cool enough to handle, remove 4 cloves for the dip and reserve the rest for another use.

Put the cannellini beans, garbanzo beans, roasted peppers, cumin, tahini, lemon juice, granulated garlic, granulated onion, cayenne and the 4 roasted garlic cloves in a food processor and pulse until chunky. While pulsing, slowly add the chicken stock and mix until smooth,

Transfer the mixture into a large nonstick skillet over medium-high heat. Cook, stirring, until the mixture begins to bubble, about 5 minutes. Season with salt and pepper. Serve warm or at room temperature with tortilla chips for dipping. 

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

More from:

The Kitchen

IDEAS YOU'LL LOVE

Roasted Green Beans

Recipe courtesy of Ree Drummond

Garlic Roasted Potatoes

Recipe courtesy of Ina Garten

Crab Dip with Garlic Saltines and Roasted Cherry Tomatoes

Recipe courtesy of Tyler Florence

Roasted Garlic Clove Chicken

Recipe courtesy of Melissa d'Arabian

String Beans with Garlic

Recipe courtesy of Ina Garten

Bean with Bacon Soup

Recipe courtesy of Ree Drummond

Simple Roasted Pork Shoulder

Recipe courtesy of Aaron McCargo Jr.

Garlic Shrimp

Recipe courtesy of Mike's Huli Huli Chicken

Slow Cooker Pot Roast

Recipe courtesy of Food Network

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Get Cooking