Roasted garlic white bean dip recipe
Keep party guests going with a simple roasted garlic white bean dip. Roast a bulb of garlic until sweet and caramelised, then blitz with cannellini beans and fragrant rosemary. Make ahead of time then serve with gluten-free flatbreads, crackers or crudité.
See method- Serves 6
- 10 mins to prepare and 25 mins to cook
- 79 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
Ingredients
- 1 bulb garlic, top sliced off
- 2 sprigs rosemary, finely chopped
- 1 tin cannellini beans, drained
- 1 tbsp tahini
- 1 tbsp extra-virgin olive oil, plus extra for drizzling
- 1 tsp ground cumin
- ½ lemon, juiced
- 1 tsp dukkah, to garnish (optional)
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Shop ingredientsEach serving contains
- Energy
- 330kJ 79.0kcal
- Fat
- 5g
- Saturates
- 1g
- Salt
- 0.0g
- Sugars
- 1g
of the Reference intake
Carbohydrate 6.1gProtein 3.8gFibre 2.8g
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- Preheat the oven to gas 7, 220°C, fan 200°C. Wrap the garlic bulb in kitchen foil, ensuring it is tightly sealed. Roast for 25 mins until tender. Once cool enough to handle, gently squeeze out the cloves and set aside.
- Remove the rosemary leaves from the woody stalks and finely chop. Place in a blender or food processor with half the roasted garlic cloves, all other dip ingredients and 5 tbsp water. Blitz until combined, keeping some texture to the dip. Loosen with a little extra water if too thick and season to taste.
- To serve, transfer the dip to a bowl and drizzle with a little olive oil and dukkah (if using) rosemary.
- See more Canapé recipes
