Recipe courtesy of Rob Del Balzov
Show: The Kitchen
Episode: The Big Game
Save Recipe Print
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

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Roasted Red Peppers

Recipe courtesy of Ina Garten

Roasted Red-Pepper Soup

Recipe courtesy of Food Network Kitchen

Quick and Easy Roasted Red Pepper Pasta

Recipe courtesy of Ree Drummond

Garlic Roasted Potatoes

Recipe courtesy of Ina Garten

Red Beans and Rice

Recipe courtesy of Robert Irvine

Roasted Broccoli with Garlic

Recipe courtesy of Food Network Kitchen

Garlic & Herb Roasted Shrimp

Recipe courtesy of Ina Garten

Red Beans and Rice

Recipe courtesy of Alton Brown

Roasted Green Beans

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword