White Bean Dip

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
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.


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.
This entry was posted in Dips and Dippets and tagged , , , . Bookmark the permalink.

2 Responses to White Bean Dip

  1. Jakub Brown says:

    Thanks for any other fantastic article. The place else may just anybody get that kind of information in such a perfect means of writing? I have a presentation subsequent week, and I am on the look for such info..Check

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s