NAVY BEAN DIP RECIPES

Steps:

• In a large pot, cover the soaked and drained navy beans with water. Add 2 tablespoons of salt and the bay leaves and bring to a boil. Simmer over low heat until the beans are tender, about 1 hour. Drain and discard the bay leaves.
• Meanwhile in a food processor, pulse the soaked and drained árbol chiles with 1/4 cup of the olive oil, 1 garlic clove, 1 tablespoon of salt and 1 teaspoon each of the cumin and coriander until a paste forms. Transfer the harissa to a small bowl. Clean out the food processor.
• In a large saucepan, heat 2 tablespoons of the olive oil over moderate heat. Add the onions, the remaining 9 garlic cloves and the Fresno chile and cook, stirring occasionally, until the onions start to brown, about 15 minutes.  Add the tomatoes, beans, parsley, 1 tablespoon of harissa, the lemon juice and the remaining 1 teaspoon each of cumin and coriander. Season with salt and cook, stirring occasionally, until thickened, about 15 minutes. Add more harissa, if desired. Let cool slightly.
• In the food processor, add one-third of the bean mixture and 2 tablespoons of the olive oil and process until smooth, about 2 minutes. Transfer to a serving bowl.  Repeat in 2 more batches with the remaining beans and olive oil. Drizzle with more olive oil and garnish with cumin, coriander, parsley and harissa. Serve with pita bread, crudités and lemon wedges. 

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Leaving the cloves intact, remove the outer skin from the garlic. Wrap heads in aluminum foil with 2 tablespoons olive oil, rosemary, salt and pepper.
• Bake garlic approximately 45 minutes in the preheated oven, until the skins are easily removed.
• In a medium saucepan over medium heat, cook and stir sweet onion with remaining 2 tablespoons of olive oil until soft and lightly browned.
• Remove garlic cloves from their skin, and place in a blender or food processor with the sweet onion, navy beans, cumin and nonfat sour cream. Salt and pepper to taste. Blend to desired consistency. Refrigerate until serving. Serve at room temperature.