Roast garlic and white bean dip

This dip is full of great flavours and is easy to make. Use it as a spread on sandwiches or have it on crudités.

Creamy bean spread for sandwiches or as a dip
SERVES 10
TIME TO MAKE 45 - 1 hour
MEAL TYPE Side
SERVES 10
TIME TO MAKE 45 - 1 hour
MEAL TYPE Side

Method

  1. Heat oven to 180C
  2. Place garlic bulb on a baking tray and drizzle with canola oil
  3. Roast garlic for approximately 25 minutes or until the bulb is soft when squeezed gently
  4. Remove from oven and allow to cool
  5. When cool enough to handle squeeze out all of the garlic pulp from the bulb and set aside
  6. 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
  7. 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

  1. Heat oven to 180C
  2. Place garlic bulb on a baking tray and drizzle with canola oil
  3. Roast garlic for approximately 25 minutes or until the bulb is soft when squeezed gently
  4. Remove from oven and allow to cool
  5. When cool enough to handle squeeze out all of the garlic pulp from the bulb and set aside
  6. 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
  7. To serve place in a serving bowl and sprinkle with paprika