CANNELINI BEANS WITH GRILLED ONION DIP
Dairy-Free, Gluten-Free, Vegan
Source: Whole Foods
Servings: 8

1 large purple onion, peeled
3 tbsp extra virgin olive oil, divided
1 hearty sprig of fresh rosemary leaves
1 1/2 cups (cooked) organic cannelini beans, drained and rinsed
3 to 4 tbsp roasted garlic*, or 1–2 cloves chopped fresh garlic
2 to 3 tsp of fresh lemon juice, or more as desired
sea salt, to taste
ground pepper, to taste
cayenne pepper, optional

Prepare a grill to medium-high heat. Slice the whole onion into 1/2 inch rounds. Spread 1/2 tablespoon olive oil over one side of the onions and lay oil side down on the hot grill. Lay the sprig of rosemary on the grill close to the onions. Spread another 1/2 tablespoon olive oil on the visible side. After 3 to 4 minutes, turn the onions carefully with a spatula. Turn the rosemary as well. Grill for another 3 to 4 minutes. Remove to a plate to cool a bit.

In a food processor, pulse the beans until just mashed. Add the grilled onions and pulse until blended. Add remaining 2 tablespoons olive oil and blend to smooth. Remove 1 or 2 tablespoons of softened rosemary leaves from the stalk. Add to bean mixture along with roasted or fresh garlic, lemon juice and spices. Blend until well combined. Taste and adjust seasonings as desired.

*TO ROAST YOUR OWN GARLIC:
Heat the oven to 400 degrees F.

Coat 1/4 cup peeled whole garlic cloves with 1 teaspoon extra virgin olive oil. Put the garlic in a small cast iron pan or in a garlic roaster or small dish that can be covered.

Roast for 25 to 30 minutes, stirring every 10 minutes until garlic is tender, lightly golden and very aromatic.

Nutrition Information
Per Serving (78g-wt.): 120 calories (50 calories from fat), 5g total fat, 0.5g saturated fat, 0g dietary fiber, 4g protein, 15g carbohydrate, 0mg cholesterol, 140mg sodium