Roasted Garlic White Bean Dip
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.
Ingredients
Serves: 16
- 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
Directions
Preparation:45min ›
Cook:45min ›
Ready in:1hour30min
- 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.
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Reviews and Ratings
Global Ratings:
(33)
Reviews in English (31)
Altered ingredient amounts. this works very well with low fat greek yogurt and leamon juice. i have just had gastric bypass surgery and its a great tasty source of protein. - 21 Nov 2009
Used different ingredients. This is excellent! I used cannelli beans because thats what I had, otherwise followed the recipe exactly. Wouldn't change anything! Thank you! - 29 Sep 2008
Altered ingredient amounts. This was pretty good. But I made this to go with carrots - not so good! I think it would taste awesome on tacos though. Also, I used only half the garlic - it was more than plenty. My garlic LOVING husband said it was a bit too much. But I might make it again to use in place of refried beans. - 29 Sep 2008