Roasted Garlic & Rosemary White Bean Dip - Vegan Recipe
This dip is ridiculously easy to whip up, loaded with moreish flavour, and, not that it always matters but, pretty darn nutritious too.
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Cooking tools:
- Food processor
- Oven
- Baking dish
- Aluminum foil
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Can opener
- Colander
- Serving bowl
- Spoon
Ingredients
- 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
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