Rosemary and Roasted Garlic Bean Dip

Serve this earthy, nutty dip with corn chips, pita chips or vegetable crudités for an appetizer or anytime snack.
By Lauren Tangey
Rosemary and Roasted Garlic Bean Dip

Rosemary and Roasted Garlic Bean Dip
 
Prep Time
Cook Time
Total Time
 
Serve this earthy, nutty dip with corn chips, pita chips or vegetable crudités for an appetizer or anytime snack.
Author:
Recipe Type: Appetiser
Serves: 4-6
Ingredients
  • 1 can of butter beans, double rinsed and drained
  • ½ a head of garlic
  • 1 teaspoon of tahini
  • 1 tablespoon of fresh rosemary, finely chopped
  • extra virgin olive oil
  • 1 tablespoon of lemon juice (optional)
  • chilli flakes, or chilli powder (optional)
  • sea salt & pepper
Instructions
  1. Preheat oven to 200*C
  2. Cut the top of your head of garlic, pour on some oil, season with salt and pepper, and pop into the oven until the garlic is all soft and mushy inside their little casings.
  3. Once roasted, and they are cool enough for you to handle them, squeeze out all of the sweet, sweet garlicky goodness into the bowl of a food processor, along with the beans, tahini, lemon juice, salt and pepper and a good couple of lugs of olive oil.
  4. Whizz it up until it resembles a creamy smooth dip.. The amount of olive oil you add determines the consistency of the dip.
  5. Serve in a bowl immediately, chilled or warm, drizzled with olive oil and sprinkled with chilli.

Lolly

Food Lover. Food Blogger. Chef. Mother. Lover. Free Spirit. Ever Evolving... Lauren Tangey thinks food is exciting and not to mention versatile. It’s time to get back to basics. It’s time to get involved in the food we eat.

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