Place garlic bulb on a baking tray and drizzle with canola oil
Roast garlic for approximately 25 minutes or until the bulb is soft when squeezed gently
Remove from oven and allow to cool
When cool enough to handle squeeze out all of the garlic pulp from the bulb and set aside
Place drained and rinsed beans, rosemary, lemon juice, olive oil, pepper, cumin and garlic in a large bowl and mash with a potato masher until the desired consistency
To serve place in a serving bowl and sprinkle with paprika
1 bulb
garlic
1 tbsp
canola oil
2x 400g cans
canned white beans, drained and rinsed
1 tsp
fresh rosemary, finely chopped
2 tbsp
lemon juice
2 tbsp
olive oil
pinch
ground black pepper
1 tsp
toasted cumin seeds
pinch
paprika
Per serve
Energy
302kJ
Total Fat
3.1g
Saturated Fat
0.5g
Total Carbohydrate
7.8g
Sugars
0.5g
Dietary Fibre
4.9g
Sodium
7mg
Method
Heat oven to 180C
Place garlic bulb on a baking tray and drizzle with canola oil
Roast garlic for approximately 25 minutes or until the bulb is soft when squeezed gently
Remove from oven and allow to cool
When cool enough to handle squeeze out all of the garlic pulp from the bulb and set aside
Place drained and rinsed beans, rosemary, lemon juice, olive oil, pepper, cumin and garlic in a large bowl and mash with a potato masher until the desired consistency
To serve place in a serving bowl and sprinkle with paprika
Method
Heat oven to 180C
Place garlic bulb on a baking tray and drizzle with canola oil
Roast garlic for approximately 25 minutes or until the bulb is soft when squeezed gently
Remove from oven and allow to cool
When cool enough to handle squeeze out all of the garlic pulp from the bulb and set aside
Place drained and rinsed beans, rosemary, lemon juice, olive oil, pepper, cumin and garlic in a large bowl and mash with a potato masher until the desired consistency
To serve place in a serving bowl and sprinkle with paprika
