This is a rich and nutritious dip, great with Turkish or Lebanese bread, crackers, tortilla chips or just spooned onto a salad! If you prefer to use dried beans, soak them overnight, then simmer in enough water to cover for approximately 45 minutes, until soft.
4 medium heads garlic
4 tablespoons olive oil
1 teaspoon dried rosemary
salt and freshly ground black pepper to taste
1 large onion, peeled and chopped
400g canned cannellini or butter beans, rinsed and drained
2 teaspoons ground cumin
1/3 cup sour cream
Prep: 45 minutes
|Cook: 45 minutes
Preheat oven to 190 C.
Leaving the cloves intact, remove the outer skin from the garlic. Wrap heads in foil with 2 tablespoons of the olive oil, rosemary, salt and pepper.
Roast in oven for about 45 minutes or until the skins are easily removed.
In a medium saucepan over medium heat, cook and stir onion with remaining 2 tablespoons of olive oil until soft and lightly browned.
Remove garlic cloves from their skin, and place in a blender or food processor with the onion, the beans, cumin and sour cream. Season with salt and pepper to taste. Blend to desired consistency. Serve at room temperature.