4 large whole garlic head , separated into unpeeled cloves
1 cup milk
⅔ cup cooked gigante, garbanzo or cannellini beans
¼ cup fresh lemon juice
2 tsp lemon zest, finely grated
3 tbsp extra-virgin olive oil, divided
drops hot red pepper sauce
salt and freshly ground pepper
2 tbsp mixed fresh herbs, such as parsley , mint , chives or basil , optional , chopped
Rinse garlic well and add it and the milk to a small saucepan.
Bring just to a simmer.
Cover and continue simmering for 25 minutes or until garlic is very soft.
Stir occasionally and make sure heat is at a bare simmer or milk can burn.
Strain mixture, reserving the milk.
Cool and squeeze the pointed root end of the garlic to remove it from its papery shell.
Add garlic and milk to a food processor or blender, along with the beans, lemon juice and zest and 2 tbsp of olive oil.
Puree to desired consistency.
Season to taste with drops of hot red pepper sauce and salt and pepper to taste.
Make at least 1 hour ahead so that flavors have a chance to blend.
Puree can be stored, covered, in the refrigerator for up to five days.
Bring back to near room temperature before serving.
At serving time, stir in herbs, if desired, and drizzle with remaining 1 tbsp olive oil.
Sugar: 19g
:
Calcium: 362mg
Calories: 735kcal
Carbohydrates: 51g
Cholesterol: 24mg
Fat: 53g
Fiber: 9g
Iron: 4mg
Potassium: 793mg
Protein: 19g
Saturated Fat: 11g
Sodium: 121mg
Vitamin A: 1036IU
Vitamin C: 44mg
