Tuscan White Bean and Roasted Garlic Dip

Tuscan White Bean and Roasted Garlic Dip

White Tuscan beans make this dip extra creamy, with a complexity in texture added from the garnish. We sprinkled ours with toasted hazelnuts, crispy pancetta and fresh herbs, but this dip acts as a blank canvas for any delicious oil, nut, seed or herb, accompanied with toasty grilled bread. 

INGREDIENTS

1 head of roasted garlic

1 400g tin cannellini beans

1/4 cup Extra virgin olive oil

1/4 cup boiling water

Juice of 1 lemon

Pancetta

Hazelnuts

Rosemary

Extra Virgin Olive oil

METHOD

  • Preheat your oven to 400°F. Peel and discard the papery outer layers of the whole garlic bulb, leaving intact the skins of the individual cloves of garlic. Using a sharp knife, cut 1/4 to a 1/2 inch from the top of cloves, exposing the individual cloves of garlic. Place the bulb on a sheet of aluminum foil and drizzle with a small amount of olive oil. Wrap and roast in the oven for 30-35 minutes, or until the cloves feel soft when pressed.
  • In a food processor blend the roasted garlic, white beans and boiling water.  Mix until smooth. Add the lemon juice and olive oil. Blend until smooth and creamy.  Add more water if it’s too thick.
  • In a skillet cook the pancetta until crispy. Drain on paper towel.  Add the hazelnuts to the skillet and cook until the nuts are golden. Set aside on the kitchen towel.  Spoon the dip into a bowl or plate and drizzle with olive oil. Top with the pancetta, nuts, and rosemary – and enjoy!

You can find all of these ingredients in our market, deli and produce sections.


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