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Ingredients

• 1 whole garlic head
• 1 (3.5-oz.) package sun-dried tomatoes, packed without oil
• 1 cup water
• 2 Tbsp. extra virgin olive oil
• ½ tsp. chopped, fresh rosemary
• ¼ tsp. sea salt
• ¼ tsp. freshly ground black pepper
• 1 can (15.8-oz.) can Great Northern beans, rinsed & drained

Instructions

This can be prepared a day ahead and refrigerated.
 

1. Preheat oven to 375 degrees.
2. Remove the white, papery skin from the garlic head � but do not peel or separate the cloves. Wrap the head in foil. Bake at 375 degrees for 45 minutes; cool for 10 minutes. Separate cloves and squeeze to extract garlic pulp. Discard the skins.
3. Bring 1 cup water to a boil in a saucepan. Add tomatoes; cover and remove from the heat. Let stand 10 minutes. Drain tomatoes in a colander over a bowl, reserving ¼ cup liquid.
4. Place garlic pulp, tomatoes, ¼ cup reserved liquid, oil, and remaining ingredients in a food processor � process until smooth.
5. Serve with pita chips or similar.

This recipe first appeared in the January 2016 edition of the HealthPerks newsletter.