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.
SERVES10
TIME TO MAKE45 - 1 hour
MEAL TYPESnacks
TIME TO MAKE45 - 1 hour
MEAL TYPESnacks
Find more great recipes and view nutritional information for this recipe on our website.
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
- 1 bulbgarlic
- 1 tbspcanola oil
- 2x 400g canscanned white beans, drained and rinsed
- 1 tspfresh rosemary, finely chopped
- 2 tbsplemon juice
- 2 tbspolive oil
- pinchground black pepper
- 1 tsptoasted cumin seeds
- pinchpaprika
Per serve
- Energy302kJ
- Total Fat3.1g
- Saturated Fat0.5g
- Total Carbohydrate7.8g
- Sugars0.5g
- Dietary Fibre4.9g
- Sodium7mg
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
Ingredients
- 1 bulbgarlic
- 1 tbspcanola oil
- 2x 400g canscanned white beans, drained and rinsed
- 1 tspfresh rosemary, finely chopped
- 2 tbsplemon juice
- 2 tbspolive oil
- pinchground black pepper
- 1 tsptoasted cumin seeds
- pinchpaprika
Ingredients
- 1 bulbgarlic
- 1 tbspcanola oil
- 2x 400g canscanned white beans, drained and rinsed
- 1 tspfresh rosemary, finely chopped
- 2 tbsplemon juice
- 2 tbspolive oil
- pinchground black pepper
- 1 tsptoasted cumin seeds
- pinchpaprika
Nutrition Facts
Per serve
- Energy302kJ
- Total Fat3.1g
- Saturated Fat0.5g
- Total Carbohydrate7.8g
- Sugars0.5g
- Dietary Fibre4.9g
- Sodium7mg
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
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