Roasted Red Pepper and Garlic Bean Dip

1. 1

   Preheat the oven to 375 degrees F.

2. 2

   Slice off the top 1/3 of the garlic head with a serrated knife, exposing the cloves.

3. 3

   Drizzle the oil over the cloves and with some salt.

4. 4

   Tightly wrap the head in aluminum foil and transfer it to the oven.

5. 5

   Roast until the garlic is very soft and deep golden brown, about 45 minutes.

6. 6

   When cool enough to handle, remove 4 cloves for the dip and reserve the rest for another use.

7. 7

   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.

8. 8

   While pulsing, slowly add the chicken stock and mix until smooth,

9. 9

   Transfer the mixture into a large nonstick skillet over medium-high heat.

10. 10

    Cook, stirring, until the mixture begins to bubble, about 5 minutes.

11. 11

    Season with salt and pepper.

12. 12

    Serve warm or at room temperature with tortilla chips for dipping.

* Per serving · 4 servings · Values may vary.