Roasted Garlic & Rosemary White Bean Dip Recipe
This recipe is rated 4.7 out of 5.
Healthy choice
Mostly whole foods
Gluten-free option
Soy-free option
Refined sugar free
Nut-free option
Easy peasy
Entertaining
Sauces & dips
This dip is ridiculously easy to whip up, loaded with moreish flavour, and, not that it always matters but, pretty darn nutritious too.
You will need
Serves 4
- 1 head of garlic
- 400g can white beans, either butter beans or cannellini beans, drained
- 1 tablespoon lemon juice
- 1 rosemary sprig, stem removed and roughly chopped
- 1/4 cup extra virgin olive oil, or as desired (can substitute with water)
- 1/4 teaspoon salt
- Pepper, to taste
To decorate (optional)
- 3 tablespoons extra virgin olive oil
- 1 rosemary sprig, torn
Recipe: Rainbow Nourishments
Directions
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Step 1
Preheat your oven to 200°C (convection) or 180°C (fan-forced).
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Step 2
Peel and discard most of the papery skin of the garlic, leaving the garlic head intact.
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Step 3
Cut off around 1cm from the top of the garlic and drizzle with oil. Place the garlic face down in a small baking dish and cover with foil or an oven-safe lid, and bake for around 20-30 minutes or until the garlic cloves are soft. Allow to cool.
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Step 4
Squeeze the garlic cloves into a food processor. Add the white beans, lemon juice, chopped rosemary and olive oil, and process until smooth. Taste test the dip and season with salt and pepper as desired.
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Step 5
Optional: Heat the olive oil in a small saucepan over medium heat. When the oil is hot, add the rosemary and fry until crispy.
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Step 6
Transfer the dip to a bowl and top with the crispy rosemary. Serve with vegetables, crackers or as desired. The dip is also delicious in a sandwich or in a poke bowl!
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Recipe: Rainbow Nourishments
