Healthy Recipes Healthy Mealtime Recipes Healthy Snack Recipes Sweet & Savory Hummus Plate Be the first to rate & review! Fresh veggies with dip, juicy fruit and even a sweet treat make up this easy-to-make picnic dinner that's great for packing up or enjoying at home. Plus, this combo excludes the most common allergens and food intolerances (it's free from dairy, eggs, soy, nuts and gluten) so just about everyone should be able to enjoy it without worrying. Store-bought white bean dip is a fast and convenient option but if you have the time and want to make your own, try the Garlic and White Bean Dip below. By Victoria Seaver, M.S., RD Victoria Seaver, M.S., RD Instagram Twitter Victoria Seaver is a registered dietitian and Associate Editorial Director for EatingWell.com. She completed her undergraduate degree in nutrition, dietetics and food science and her masters degree and dietetic internship at the University of Vermont. Victoria has been a part of the EatingWell.com team since 2015. EatingWell's Editorial Guidelines and Katie Webster Katie Webster Facebook Instagram Twitter Katie Webster is a freelance recipe developer, food photographer and author of the blog HealthySeasonalRecipes.com, where she shares easy and nutritious recipes for busy families. Her recipes have appeared in EatingWell, Fitness, Parents, Parenting and several Edible Communities publications. Her recipes and photography have been featured on popular online sites, including Kitchn and Parade. EatingWell's Editorial Guidelines Updated on September 12, 2022 Print Rate It Share Share Tweet Pin Email Active Time: 1 hrs Total Time: 1 hrs Servings: 4 Yield: 4 servings Nutrition Profile: Bone Health Dairy-Free Egg Free Gluten-Free Healthy Aging Healthy Pregnancy Heart Healthy High Blood Pressure High Calcium High Fiber Low Sodium Nut-Free Soy-Free Vegan Vegetarian Jump to Nutrition Facts Ingredients Poached Garlic & Garlic Oil ¾ cup water 4 heads garlic, cloves separate but unpeeled 1 ½ cups canola oil ½ cup extra-virgin olive oil Bean Dip 1 ½ cups chopped onion ½ teaspoon salt 1 (15-ounce) can cannellini beans, rinsed (see Tip) 1 teaspoon lemon juice Sweet & Savory Hummus Plate ¾ cup Garlic and White Bean Dip 1 cup green beans or sugar snap peas, stem ends trimmed 8 mini bell peppers 20 Castelvetrano olives 8 small watermelon wedges or 2 cups cubed watermelon 1 cup red grapes 20 gluten-free crackers 1/2 cup salted roasted pepitas 8 coconut-date balls Directions To prepare poached garlic & garlic oil: Bring water to a boil in a medium saucepan. Remove from the heat, add garlic cloves and stir to submerge. Let stand until the garlic skins are softened and cool enough to handle, about 50 minutes. Strain the garlic, remove the skins and cut off the hard nub where the clove was attached to the head. Place the garlic, canola oil and olive oil in a medium saucepan; bring to a gentle simmer over medium-low heat. Reduce the heat to low and maintain a very gentle simmer (it may be necessary to slide the pan to the edge of the burner). Simmer until the cloves are golden and very soft when pressed with a fork, 40 to 50 minutes. Let cool for 30 minutes. Transfer the cooled garlic to a sieve to drain, reserving the oil. Transfer the garlic to a food processor and puree until smooth, scraping down the sides occasionally. (If it makes more than 1/2 cup, store the extra in the refrigerator for up to 1 week.) To prepare bean dip: Combine 1/2 cup of the reserved garlic oil, onion and salt in a large skillet. Cook over medium heat until the onion is softened but not browned, 6 to 9 minutes. Stir in beans and cook until heated through, about 2 minutes. Transfer to the food processor, add lemon juice and puree with 1/2 cup garlic puree until smooth. Serve warm or cold. (Store extra garlic oil in the refrigerator for up to 1 week.) Divide items equally among 4 plates. If desired, serve with hard cider. Ingredient Note While we love the convenience of canned beans, they tend to be high in sodium. Give them a good rinse before adding to a recipe to rid them of some of their sodium (up to 35 percent) or opt for low-sodium or no-salt-added varieties. (Our recipes are analyzed with rinsed, regular canned beans.) Or, if you have the time, cook your own beans from scratch. Make Ahead Cover and refrigerate garlic puree (through step 3) for up to 1 week or freeze for up to 6 months; refrigerate oil for no more than 1 week. Cover and refrigerate the dip for up to 3 days. Rate it Print Nutrition Facts (per serving) 654 Calories 30g Fat 84g Carbs 14g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 654 % Daily Value * Total Carbohydrate 84g 30% Dietary Fiber 11g 41% Total Sugars 39g Protein 14g 28% Total Fat 30g 39% Saturated Fat 3g 15% Vitamin A 946IU 19% Vitamin C 78mg 87% Folate 55mcg 14% Sodium 568mg 25% Calcium 243mg 19% Iron 5mg 26% Magnesium 40mg 10% Potassium 782mg 17% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved