White Bean Dip

Ingredients
2 400 g 14 oz tins of white cannellini beans, rinsed and drained
2 heads of garlic, cloves separated
2 red onions, chopped
2 Tblsp olive oil
1 1/2 Tblsp lemon juice
1/2 cup of chopped basil leaves
salt and pepper to taste
bread or vegetables of choice to dip
Method
Preheat the oven to 180 C, 355 F, Gas Mark 4.
Line a tray with baking paper. Place the garlic and onion in a bowl. Pour over the olive oil and toss to coat. Separate out on the baking tray and roast for 25 minutes.
Allow to cool. Peel the garlic.
Place all the dip ingredients in a food processor and process until smooth.
Place the mixture in a serving bowl.
Serve with the bread or vegetables to dip into it.

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About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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2 Responses to White Bean Dip

  1. Jakub Brown says:

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