Categories: Appetizers

Ingredients

• 1 head garlic
• 2 1/2 tbsp. olive oil, plus more for drizzling
• Kosher salt and black pepper
• 6-8 medium carrots, peeled and cut into sticks
• 2-3 rutabagas, peeled and cut into sticks
• 15 oz. can cannellini beans, drained and rinsed, liquid reserved
• 1 tsp grated lemon zest, plus 1 tbsp. fresh lemon juice
• 1 tsp dried thyme
• Pita chips, for serving

Directions

1. Preheat the oven to 400. Cut the top off the head of garlic, exposing the cloves. Place on a sheet of foil, drizzle with olive oil and sprinkle with salt and pepper. Wrap up the garlic tightly and roast until soft, 20-30 minutes; let cool slightly. Squeeze out the roasted garlic.

2. Meanwhile, drizzle a baking sheet with 1 tbsp. olive oil. Add the carrots and rutabagas, season with salt and pepper and toss. Roast until the veggies are tender, 15-20 minutes.

3. Combine the beans, lemon zest, lemon juice, thyme, roasted garlic and the remaining 1 1/2 tbsp. olive oil in a food processor or blender. Pulse until nice and creamy. Season with salt and pepper. If the dip is too thick, blend in some of the liquid from the beans. Transfer to a bowl and drizzle with olive oil. Serve with the roasted veggies and pita chips.

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