Lightened O'Charlies Caramel Pie

The O'Charlies Caramel Pie is one of those recipes that's been floating around for a while, but I rarely ever use the full fat recipe. I'll try anything to "lighten" up a recipe, and this one works just perfectly with the fat-free sweetened condensed milk. This is about the easiest dessert to make. You just have to make sure you have sufficient time. I usually make it the night before I serve it, but you can surely do it on the same day. Just throw the whole can of sweetened condensed milk in a pot and boil for a couple of hours. I usually do laundry or clean while it's boiling. You have to add more water every once in a while to make sure the whole can is covered, but it's about the hardest dessert to mess up...... and it's delicious.

Ingredients:
1 graham cracker pie crust (I use the reduced fat)
1 can sweetened condensed milk (I use fat free)
1 container cool whip (I use light)

Directions:
Take the paper off of the milk can. Fill a large pot up with water and place the can of milk inside. Make sure the can is fully submerged in the water. Bring to a boil and boil for 2 hours. The milk will turn to caramel like magic. Take the can out with tongs (it will be very hot), and let cool to room temp... this will take a while. Once cool, open can and spread the caramel evenly in the pie crust. Spread the cool whip on top of the caramel. Refrigerate until time to serve.

**If you have issues with boiling a can, you can certainly pour the contents into a double boiler and stir until it turns to caramel. I don't have that kind of patience, but if you do.... go for it. Personally, I've never had a problem with boiling the can, and I've made this pie numerous times.

**A good variation of this pie would be to add toffee bits within the caramel and sprinkle some on top of the pie. Mmmmm.

Source: O'Charlies

West Indies Salad

This salad sure made for a good appetizer during our dinner party last weekend.... it completely disappeared. Lots of people just eat it right out of a bowl, but I prefer eating it on a saltine cracker. I'm just weird like that. This recipe came from a restaurant called Bayley's Steak House in Mobile, Alabama. My grandparents rave about that place, but I've yet to try it. Mr. Bayley apparently invented this salad (or so the story goes).
We visited my grandparents on Saturday, and I was so excited to be able to take them some of the West Indies Salad I'd been raving about from their favorite restaurant. They really enjoyed it.

Ingredients:
1 medium sweet onion, chopped fine
1 pound fresh jumbo lump crab meat (rinse & pick)
4 ounces vegetable oil
3 ounces cider vinegar
4 ounces ice water
Sea Salt & Black Pepper, to taste
Chopped parsley, chopped (optional)
Juice of half a lemon (optional)

Directions:
Spread 1/2 of onion over bottom of a large bowl. Cover with crab lumps and then the remaining onion. Add salt & pepper. Pour oil, vinegar, & ice water over all. Cover and marinate overnight. Toss lightly before serving.
You can also sprinkle some freshly chopped parsley and squeezed lemon juice on top, if desired. Serve with a slotted spoon.

Vegetable Tian

This recipe is originally from Ina Garten. She is my favorite Food Network chef. I love all of her recipes that I've tried.
I served this side dish with the Saute of Louisiana Crawfish Vols-au-Vent. This was a big hit at the dinner party, as well as the main dish. It definitely impresses company! I will surely make it over and over. The acidity from the tomatoes pairs perfectly with the potatoes and zucchini. And who doesn't like sauteed onions? I think I can truthfully say that this is my favorite side dish, so please try it!!!

Ingredients:
Olive oil
2 large yellow onions, cut in half and sliced
2 garlic cloves, minced
1 pound medium round potatoes, unpeeled
3/4 pound zucchini
1 1/4 pounds medium tomatoes
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 Tablespoon fresh thyme leaves, plus extra sprigs
2 ounces Parmesan cheese

Directions:
Preheat oven to 375 degrees. Brush a 9x13-inch baking dish with olive oil. Heat 2 tablespoons olive oil in a saute pan, and cook the onions over medium heat until translucent, about 8-10 minutes. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish.

Slice the potatoes, zucchini, and tomatoes in 1/4-inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly, making only one layer. Sprinkle with the salt, pepper, thyme leaves, and thyme sprigs. Drizzle with 1 more tablespoon of olive oil, if desired. Cover the dish with aluminum foil and bake for 35-40 minutes, until the potatoes are tender. Uncover the dish, remove the thyme sprigs, sprinkle the grated cheese on top, and bake for 30 minutes more, or until browned. Serve warm.

Source: Annie's Eats .... originally from Barefoot in Paris by Ina Garten

Daring Baker's September 2009 Challenge

Saute of Louisiana Crawfish Vols-au-Vent

The September 2009 Daring Bakers' challenge was hosted by Steph of A Whisk and a Spoon. She chose the French treat, Vols-au-Vent based on the Puff Pastry recipe by Michel Richard from the cookbook Baking With Julia by Dorie Greenspan.

When Aubrey and I stayed at the Madewood Plantation, we had the most amazing creamy crawfish mixture served in a puff pastry bowl. I wanted to make it, but I'd given up on finding a recipe... much less knowing how to make a puff pastry bowl. Well, (low and behold) a few days later, I got our daring baker's challenge..... Vol-au-Vent, which is a puff pastry bowl. We could fill it with anything we wanted, and my search continued for this creamy crawfish mixture. Emeril, you're the best!!! The Vols-au-Vent is a layered dough. It was very similar to the dough I made for the Braided Danish, so I was a little familiar with how it worked (as well as how much time it takes to make).

It started off as a small dinner with just Aubrey and me. It's not so intimidating cooking for just Aubrey because I've had my share of embarrassments messing up recipes and having to order pizza or Chinese take-out... I don't get embarrassed anymore. But when he suggested having a dinner party I have to admit I was a little nervous. Well, a lot nervous is more like it. I don't think I've ever had people over and cooked something I've never made before... much less a Daring Bakers Challenge. I'm blessed to have a husband that believes in me (and my cooking) so much that he knew it would be just fine. It ended up being one of the best things I've put in my mouth, and I couldn't have done it without Aubrey's help with prepping the food and being the taster when adding the ingredients in the Crawfish Saute.

It was so much fun making the puff pastry from scratch, and I can now check this off my list. However, when I make this Crawfish recipe in the future, it will be much quicker to use the frozen puff pastry dough straight from the grocery store freezer section (unless my daring side comes out again).

First, I'll give the recipe and directions for the Vols-au-Vent. At the bottom will be the recipe for the Saute of Louisiana Crawfish.

Vols-au-Vent

Ingredients:
2 1/2 cups unbleached all-purpose flour

1 1/4 cups cake flour

1 Tablespoon salt (you can cut this by half for a less salty dough or for sweet preparations)

1 1/4 cups ice water

1 pound very cold unsalted butter

extra flour for dusting work surface

Directions:

Mixing the dough
Put the all-purpose flour, cake flour, and salt in the work bowl of a food processor fitted with a metal blade and pulse a couple of times to mix. Add the water all at once, pulsing until the dough forms a ball on the blade. The dough will be very moist and pliable and will hold together when squeezed between your fingers... kinda like Play-Doh.

Remove the dough from the machine, and form it into a ball. With a small sharp knife, slash the top in a tic-tac-toe pattern. Wrap the dough in a damp towel and refrigerate for about 5 minutes.

Meanwhile, place the butter between 2 sheets of plastic wrap and beat it with a rolling pin until it flattens into a square that's about 1-inch thick. Take care that the butter remains cool and firm; if it has softened or become oily, chill it before continuing.

Incorporating the Butter

Unwrap the dough and place it on a work surface dusted with all-purpose flour. With your rolling pin, press on the dough to flatten it and then roll it into a 10-inch square. Keep the top and bottom of the dough well floured to prevent sticking and lift the dough and move it around frequently. Starting from the center of the square, roll out over each corner to create a thick center pad with "ears" or flaps.

Place the cold butter in the middle of the dough and fold the ears over the butter, stretching them as needed so that they overlap slightly and encase the butter completely. You should now have a package that is about 8-inches square.

To make great puff pastry, it is important to make sure the dough is cold at all times. There are specified times for chilling the dough, but if your room is warm, or you work slowly, or you find that for no particular reason the butter starts to ooze out of the pastry, cover the dough with plastic wrap and refrigerate it. You can stop at any point in the process and continue at your convenience or when the dough is properly chilled.

Making the Turns

Gently but firmly press the rolling pin against the top and bottom edges of the square (this will help keep it square). Then, keeping the work surface and the top of the dough well floured to prevent sticking, roll the dough into a rectangle that is three times as long as the square you started with, about 24-inches (don't worry about the width of the rectangle: if you get the 24-inches, everything else will work itself out). With this first roll, it is particularly important that the butter be rolled evenly along the length and width of the rectangle: check when you start rolling that the butter is moving along well, and roll a bit harder or more evenly, if necessary, to get a smooth, even dough-butter sandwich (use your arm-strength).

With a pastry brush, brush off the excess flour from the top of the dough, and fold the rectangle up from the bottom and down from the top in thirds, like a business letter, brushing off the excess flour. You have completed the first turn.

Rotate the dough so that the closed fold is to your left, like the spine of a book. Repeat the rolling and folding process, rolling the dough to a length of 24-inches and then folding it in thirds. This is the second turn.

Chilling the Dough

If the dough is still cool and no butter is oozing out, you can give the dough another two turns now. If the condition of the dough is iffy, wrap it in plastic wrap and refrigerate it for at least 30 minutes. Each time you refrigerate the dough, mark the number of turns you've completed by indenting the dough with your fingertips. It is best to refrigerate the dough for 30 to 60 minutes between each set of two turns.

The total number of turns needed is six. If you prefer, you can give the dough just four turns now, chill it overnight, and do the last two turns the next day. Puff pastry is extremely flexible in this regard. However, no matter how you arrange your schedule, you should plan to chill the dough for at least an hour before cutting or shaping it.

Forming and Baking the Vols-au-Vent

Yield: 1/3 of the puff pastry recipe below will yield about 8-10 1.5-inch vols-au-vent or 4 4-inch vols-au-vent

You will need the following:
Well chilled puff pastry dough (see recipe above)

Egg wash (1 egg or yolk beaten with a small amount of water)

Line a baking sheet with parchment paper and set aside.

Using a knife or metal bench scraper, divide your chilled puff pastry dough into three equal pieces. Work with one piece of the dough, and leave the rest wrapped and chilled. (If you are looking to make more vols-au-vent than the yield stated above, you can roll and cut the remaining two pieces of dough as well... if not, then leave refrigerated for the time being or prepare it for longer-term freezer storage. See "Tips" section below for more storage info).

On a lightly floured surface, roll the piece of dough into a rectangle about 1/8 to 1/4-inch thick. Transfer it to the baking sheet and refrigerate for about 10 minutes before proceeding with the cutting.

For smaller hors d'oeuvre sized vols-au-vent, use a 1.5-inch round cutter to cut out 8-10 circles. For larger sized vols-au-vent, use a 1.5-inch round cutter to cut out 8-10 circles. For larger sized vols-au-vent, fit for a main course or dessert, use a 4-inch cutter to cut out about 4 circles. Make clean sharp cuts and try not to twist your cutters back and forth or drag your knife through the dough. Half of these rounds will be for the bases, and the other half will be for the sides. (Save any scrap by stacking-not wadding up- the pieces.... they can be re-rolled and used if you need extra dough. If you do need to re-roll scrap to get enough disks, be sure to use any rounds cut from it for the bases, not the ring-shaped sides).

Using a 3/4-inch cutter for small vols-au-vent, or a 2 to 2.5-inch round cutter for large, cut the centers from half of the rounds to make rings. These rings will become the sides of the vols-au-vent, while the solid disks will be the bottoms. You can either save the center cut-outs to bake off as little "caps" for your vols-au-vent, or put them in the scrap pile.

Dock the solid bottom rounds with a fork (prick them lightly, making sure not to go all the way through the pastry and lightly brush them with egg wash. Place the rings directly on top of the bottom rounds and very lightly press them to adhere. Brush the top rings lightly with egg wash, trying not to drip any down the sides (which may inhibit rise). If you are using the little "caps," dock and egg wash them as well.

Refrigerate the assembled vols-au-vent on the lined baking sheet while you pre-heat the oven to 400-degrees. You could also cover and refrigerate them for a few hours at this point.

Once the oven is heated, remove the sheet from the refrigerator and place a silicon baking mat (preferred because of its weight) or another sheet of parchment over top of the shells. This will help them rise evenly. Bake the shells until they have risen and begin to brown, about 10-15 minutes depending on their size. Reduce the oven temp to 350-degrees, and remove the silicon mat or parchment sheet from the top of the vols-au-vent. If the centers have risen up inside the vols-au-vent, you can gently press them down. Continue baking (with no sheet on top) until the layers are golden, about 15-20 minutes more. (If you are baking the center "caps" they will likely be finished well ahead of the shells, so keep an eye on them and remove them from the oven when browned).

Remove to a rack to cool. Cool to room temperature for cold fillings or to warm for hot fillings.

Fill and serve.

***TIPS***

*Although they are at their best filled and eaten soon after baking, baked vols-au-vent shells can be stored airtight for a day.

*Shaped, unbaked vols-u-vent can be wrapped and frozen for up to a month (bake from frozen, egg-washing them first).

* Unshaped, unbaked puff pastry dough: Roll into a sheet about 1/8 to 1/4-inch thick and freeze firm on a lined baking sheet. Then you can easily wrap the sheet in plastic, then foil (and if you have a sealable plastic bag big enough, place the wrapped dough inside) and return to the freezer for up to a few months. Defrost in the refrigerator when ready to use.

*Homemade puff pastry is precious stuff, so save any clean scraps. Stack or overlap them, rather than balling them up, to help keep the integrity of the layers. Then give them a single "turn" and gently re-roll. Scrap puff can be used for applications where a super-high rise is not necessary (such as palmiers, cheese straws, napoleons, or even the bottom bases for your vols-au-vent).

Saute of Louisiana Crawfish

(for the filling)

Ingredients:
2 Tablespoons butter

1/2 cup minced onions

Salt and pepper, to taste

1 Tablespoon chopped garlic

1 pound Louisiana Crawfish tails (I bought these in the freezer section in my grocery store)

Essence (recipe below)

1 1/2 cups heavy cream

Worcestershire sauce

Hot sauce

3 Tablespoons finely chopped fresh parsley leaves

6 medium Vols-au-Vent puff pastries
1/4 cup grated Parmigiano-Reggiano

Directions:
In a large saute pan, over medium heat, melt the butter. Add the onions. Season with salt and pepper. Saute for 2 minutes. Stir in the garlic and continue to saute for 1 minute. Season the crawfish with Essence. Add the crawfish to the onions. Continue to saute for 2 minutes. Stir in the cream. Season with Worcestershire sauce and hot sauce. Bring the liquid to a simmer and cook for 4 minutes. Reseason if necessary. Stir in 2 tablespoons of the parsley. Remove from the heat. Spoon the crawfish sauce in the center of each puff pastry. Garnish with the remaining parsley and cheese.

Essence:
2 1/2 Tablespoons paprika

2 Tablespoons salt

2 Tablespoons garlic powder

1 Tablespoon black pepper

1 Tablespoon onion powder

1 Tablespoon cayenne pepper

1 Tablespoon dried leaf oregano

1 Tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.
Yield about 2/3 cup

Source: Emeril

Mushroom and Sweet Onion Cheesesteaks

Last night, we were watching Man Vs Food on the Travel Channel.... one of our favorite shows. This particular episode challenged Adam Richman to eat a Philly Cheesesteak that was about the size of my left leg. Even though I kinda get grossed out looking at Adam stuff his face with all kinds of foods, I was oddly craving a cheesesteak after this episode. I used a lightened recipe to create something that was filling and delicious.

Ingredients:
2 teaspoons olive oil, divided
12 ounces top round steak, cut into thin strips
1 1/2 cups thinly vertically sliced sweet onion
1 teaspoon minced garlic
1 (8-ounce) package presliced mushrooms
1/4 cup Marsala cooking wine
1/2 cup green bell pepper strips
1/2 cup red bell pepper strips
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup shredded reduced-fat cheddar cheese
4 (2-ounce) ciabatta rolls

Directions:
Heat a nonstick skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add steak to pan; cook until browned, turning occasionally. Remove steak from pan. Add remaining 1 teaspoon oil to pan; swirl to coat. Add onion and garlic to pan; saute 1 minute, stirring occasionally. Add mushrooms; saute 6 minutes. Stir in wine; cook until liquid evaporates (about 1 minute). Add bell peppers; saute 4 minutes. Return steak to pan. Stir in Worcestershire, salt and pepper; cook 1 minute or until thoroughly heated. Remove from heat. Sprinkle mixture with cheese; stir until cheese melts. Divide mixture evenly among rolls.

Yield: 4 servings (serving size: 1 sandwich)

Nutritional Info: 419 calories; 15.7g fat; 65mg cholesterol; 343mg calcium; 35.6g carbs; 660mg sodium; 35.3g protein; 3.4g fiber; 3.7mg iron

Source: Adapted from Cooking Light

Tabasco Hummus

For my birthday, Aubrey took me to a bed and breakfast in Louisiana. The Madewood Plantation is definitely a good B&B to check out. After breakfast, we drove to Avery Island where Tabasco sauce is made. We came home with a ton Tabasco pepper pulp that can be used for a variety of things. Since we polished off the roasted garlic hummus, we wanted to try a hummus recipe using the pepper pulp. We were really pleased at how it turned out. It was pretty spicy, so if you decide to try this recipe (and have pepper pulp on hand), you can adjust the pulp amount to your liking.
If you don't have pepper pulp (which it's very likely that you don't), you could probably just use several drops of Tabasco sauce instead. We haven't tried this, so I have no idea how much. I would just start off with several drops and add more to your liking.

Ingredients:
2 cans chick peas/garbanzo beans

6 Tablespoons Tahini

Juice of 1 lemon

1/2 teaspoon sea salt

1-2 Tablespoons Tabasco pulp

6-8 Tablespoons olive oil

Directions:
Place the chick peas, tahini, lemon juice, sea salt, and Tabasco pulp in the food processor. Process for a few seconds and start pouring in the olive oil until it gets to a smooth consistency. Enjoy with pita bread, pita chips, or your favorite vegetable.

Source: Bishop Original

Risotto Primavera

I've had this recipe saved for a while, and finally found the perfect time to cook it. This has been such a rainy week, and it made me in the mood for some comforting Risotto. I was really pleased at how it turned out. I bought a Rotisserie chicken, which was the perfect along side of this. I love the taste of all of the fresh veggies with the brothy taste of the Risotto. You could make a meal of this or use it as a side dish.

Ingredients:
3 - 3 1/2 cups chicken stock
2 Tablespoons olive oil
1 onion, diced
8 ounces mushrooms, sliced
1 1/4 cups Arborio rice
1/2 cup dry white wine
1 red bell pepper, seeded and cut into 1/4 inch strips
1 yellow squash, quartered and cut into 1/2 inch pieces
1/2 pound asparagus, top 2 inches cut into diagonal pieces (freeze bottoms for a later use)
1/2 cup grated Parmesan cheese
Salt and pepper, to taste

Directions:
Pour the stock into a saucepan and bring to a boil. Reduce the heat to achieve a gentle simmer, and maintain over low heat.

In a large, heavy saucepan over medium-low heat, warm the olive oil. Add the onion and mushrooms and saute, stirring occasionally until softened, about 3 minutes. Add the rice and stir to coat with the oil. Add the wine and cook, stirring often, until most of the liquid has been absorbed... about 3 minutes.

Reduce the heat to low and add the bell pepper and 1 cup of the hot stock. Cook, stirring often, until most of the stock is absorbed, about 5 minutes. Add the squash and asparagus and another 1 cup of the hot stock and simmer, stirring often until most of it has been absorbed. Add another 1 cup of the hot stock and simmer, stirring occasionally, until it has been absorbed and the risotto has a creamy consistency, about 20 minutes. Taste the rice; if it is hard in the center, add the remaining 1/2 cup stock and simmer, stirring until absorbed and the grains are tender but slightly al dente.

Season with salt and pepper. Place in individual dishes and sprinkle Parmesan on top.

Source: Adapted from Tide and Thyme

Szechuan Noodles

I had some leftover tahini from making hummus, and I decided it would be the perfect time to make this dish. I was so excited to try this because it's a recipe from Barefoot Contessa, and I've never been let down by her recipes. While this was a good one, I wasn't as impressed as I've been with her other recipes. Maybe I got my hopes up too high??? The dressing is so rich, and it filled me up really quick (maybe that's not a bad thing).
On the other hand, Aubrey came home really late from working and had a huge bowl of it. He loved them.



Ingredients:
Dressing
6 cloves garlic, roughly chopped
1/4 cup fresh ginger, peeled and roughly chopped
1/2 cup vegetable oil
1/2 cup tahini
1/2 cup peanut butter
1/2 cup soy sauce
1/4 cup dry sherry
1/4 cup sherry vinegar
1/4 cup honey
1/2 teaspoon hot chili oil (I used chili paste)
1 Tablespoon dark sesame oil
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper

Salad
1 pound thin spaghetti
2 bell peppers (red, orange or yellow), julienned
4 scallions, sliced diagonally


Directions:
Place the garlic and ginger in the bowl of a food processor fitted with the steel blade. Process until finely minced. Scrape down the sides of the bowl. Add in the remaining dressing ingredients and puree until smooth. Transfer to an airtight container and store in the refrigerator while preparing the pasta.

Cook the spaghetti until al dente according to the package directions. Drain the pasta in a colander, transfer to a serving bowl, and while still warm toss with about half of the dressing. Add the bell peppers and scallions; toss. Add remaining dressing to taste and serve warm or at room temperature. (I only used 1/2 of the dressing)

Source: Annie's Eats... Recipe originally from The Barefoot Contessa Cookbook by Ina Garten

Taco Salad with Spicy Avocado Dressing

I just came home from working out of town today, and I wanted something quick to cook for supper. I already had some lettuce cut up, and I was so happy to find this recipe. The avocado dressing is absolutely delicious. I cut out the seeds and membrane of the jalapeno, so it wasn't too spicy. Aubrey raved and raved about this salad, so I know it will be a keeper recipe.

Ingredients:

Dressing:
1 large avocado, pitted, skin removed
2 Tablespoons minced red onion
2 Tablespoons white wine vinegar
1/4 cup mayo (I used canola mayo)
1/4 cup light sour cream
Juice of 1/2 lime
1/4 teaspoon ground cumin
1 jalapeno, chopped
1/4 teaspoon garlic powder
Salt, to taste

Salad:
1 pound ground turkey
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
salt, to taste
2 corn tortillas cut into strips
Corn oil for frying
1 head green leaf lettuce, washed and chopped
2 tomatoes, seeded and diced
1 (15-ounce) can kidney beans, drained
1 cup shredded cheddar cheese
2 green onions, chopped

Directions:
Combine dressing ingredients in a food processor. Process until smooth. Cover and chill for 30 minutes to 1 hour.

In a skillet, brown ground turkey. Season with chili powder, cumin, garlic powder and salt, to taste.

Heat 1/2 inch of oil in a saucepan. Once hot, fry tortilla strips until golden brown. About 3-5 minutes. Transfer to paper towel lined plate. Sprinkle with salt and set aside.

Depending on how much dressing you like, spoon about 1/4 to 1/2 of the dressing in the bottom of a large salad bowl. Add lettuce, meat, tomatoes and kidney beans. Toss to coat. Top with tortilla strips, cheddar cheese, green onions and another dollop of dressing.

Serves 2-4

Source: Adapted from Life's Ambrosia

Roasted Garlic Hummus

A new Publix grocery store opened up near one of my job sites, and I had to try it out and use a gift certificate I received from a dear friend of mine. I was like a kid in a candy shop. I couldn't believe that they sold tahini. And not only did they have one brand... they had several. I usually have to go to a health food store to get tahini where I live.
Aubrey and I have been cleaning and doing laundry all day, and I wanted to make us a little snack to enjoy while we worked.

The garlic smells amazing while it is roasting in the oven. Our only recommendation is to use a little more garlic... maybe 2 1/2 to 3 bulbs to give the hummus more of a roasted garlic flavor. This recipe is definitely a keeper. Be careful because it's very addicting.

Ingredients:
2 whole bulbs roasted garlic (or more)
1 (15-ounce) can garbanzo beans
3 Tablespoons sesame tahini
2 Tablespoons lemon juice
1/4 teaspoon sea salt
3-5 Tablespoons of olive oil

Directions:
Squeeze the roasted garlic cloves out of the skin and into the food processor. Add the beans, tahini, lemon juice, and salt. Process for a few seconds to get the mixture started. While the mixture runs, begin drizzling in the olive oil starting with 2 Tablespoons and adding more as necessary to create a smooth consistency.

Source: Andrea Meyers