Garlic and Bean Puree

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> Garlic and Bean Puree

> 8 servings

> 1 garlic head

> 1 3/4 tbsp olive oil

> 3 cup cooked or canned white beans

> 1/3 cup plain nonfat yogurt

> 3 tbsp chopped fresh chives

> 1/2 tsp ground pepper

> 4 whole wheat pita breads

> 1/2 tsp dried oregano

> 2 bell peppers, halved, stemmed, seeded, and cut into strips

> 12 celery stalks, halved

>

> 1.Preheat an oven to 325 degrees F (165 degrees C)

> 2.Using a sharp knife, slice off the top 1/2 inch (12mm) of the

> garlic head. Discard any loose papery skin covering the head, taking

> care to keep the cloves intact. Rub 1 teaspoon of the olive oil on

> the garlic head.

> 3.Place the head in a small roasting pan and cover with aluminum

> foil. Bake until the garlic feels soft when squeezed gently, 40-45

> minutes. Cool completely. To remove the garlic from the skins, using

> your fingers, pinch the pulp from the cloves.

> 4.In a blender or food processor, combine the garlic, 1 tablespoon

> of the olive oil, beans, yogurt, chives, and pepper. Process until

> blended. You will have about 3 cups (24 fl oz/750 ml) bean puree.

> 5.Serve now, or refrigerate in a tightly covered container for up

> to 3 days.

> 6.To make the pitas, preheat the oven to 400 degrees F (200 degrees

> C). Using a fork, prick each pita several times. Rub one side of

> each pita with the remaining 1 teaspoon olive oil, then sprinkle

> with the oregano.

> 7.Cut each pita into 8 triangles and place, seasoned side up, on a

> baking sheet. Bake until crisp and browned, about 12 minutes.

> 8.Serve now, or store in a tightly covered container at room

> temperature for up to 3 days. 9.To serve, place the bean puree in

> the center of a large platter. Surround with the pita triangles,

> pepper strips, and celery for dipping.