There must be some nutrient in garlic that I haven't been getting enough of lately because my garlic cravings have been out of control! (Or it's just my anti-vampire good sense.) Poor Sister and Bridg had to suffer through my company on Saturday after I downed a few cloves of raw garlic for breakfast. Don't worry... the (entire head of) roasted garlic in this dip is sweet, creamy, soft, and nutty - none of that biting raw garlic flavor that I was powerless to resist Saturday morning.
As kids our favorite "hor'dourve" to make whenever we had company (which was usually limited to the Friedrichs clan on Christmas Eve) was Bean Dip - Red kidney beans, jarred jalapeños, and mozzarella cheese whized up in the food processor then baked until hot and bubbly. It's definitely one of my favorite food-related childhood memories, as well as the loose inspiration for tonight's snack. Since there's no cheese in mine I decided to swap it out with another creamy flavor - an entire head of roasted garlic.
1 can red kidney beans (although you could use any kind you have)
1 head of garlic
1/3 c. olive oil
1/2 t. cumin
1 t. kosher salt
1 t. hot chili flakes
Peel the garlic, keeping the cloves as intact as possible. I give the clove a firm "Indian rug burn" (How horrible, I know.) which usually losens the skin right off.
Over very low heat, pan roast the garlic cloves in olive oil, turning every so often, until they are golden brown and soft.
Drain and rinse the beans.
Whiz the beans, garlic cloves, cumin, salt, and chili flakes in the food processor.
Add about 1 tablespoon (or go wild) of the oil you roasted the garlic in.
I finished it with some more chili flakes and a liberal drizzle of the garlic oil.
Whatever you do, if you have left over garlic oil, DON'T throw it away! That stuff is like liquid heaven.