2 (13.75 oz.) cans of butter beans, drained and rinsed
8 cloves roasted garlic (see method below*)
1/2 tsp crushed red pepper
1 oz. fresh squeezed lemon juice
1/4 cup EVOO (extra virgin olive oil)
salt & pepper to taste
1 tbsp chopped Italian (flat leaf) parsley
Place all ingredient in a food processor, purée until smooth. Serve with crusty Itlian bread.
*Roasted garlic method
Preheat the oven to 400°F. Peel away the outer layers of a garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic. Place the garlic heads in a baking pan; muffin pans work well for this purpose. Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed. Allow the garlic to cool enough so you can touch it without burning yourself. Use a small small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins. Eat as is (a sweet, mellow tasting garlic spread, without any added ingredients.) Can be spread over warm Italian bread, or as a recipe ingredient above.