This hearty dip can be served with raw vegetables or crackers
10 cloves of roasted garlic
1 can of cannelloni beans
1 Tbsp lemon juice
2 tsp sesame oil
½ tsp ground coriander
¼ tsp salt ¼ cup chopped parsley
1 tsp paprika
1. In a food processor, combine 10 cloves of roasted garlic, 1 can of cannelloni beans, and process to a smooth puree.
2. Add 1 Tbsp lemon juice, 2 tsp sesame oil, ½ tsp ground coriander, and ¼ tsp salt and process to blend.
3. Transfer the mixture to a small serving bowl.
4. Serve sprinkled with ¼ cup chopped parsley, and 1 tsp paprika.
These pecan pie tarts are uncooked and look lovely with a dollop of coconut whipped cream or a scoop of ice cream! Dairy-free of course ;)