Hummus will always be my first love in the dip stakes, but sometimes it’s fun to ring in the changes.
My inspiration for this dip came from seeing this post at How Sweet It Is for white bean hummus. After all, any recipe with the word “hummus” in the title is going to attract my attention. And any recipe with the words “roasted garlic” as well as “hummus” in the title? Consider it stuffed in the bulging “recipes to try” folder for sure.
I finally made this recipe recently and inevitably made a few modifications along the way. To start with, I used butter beans instead of cannellini beans, purely because that’s all I had. I also added an extra tablespoon of tahini, cut back the oil and subbed in water, and added some lemon juice for a little more acidity.
Oh, and I added an extra head of roasted garlic. That’s right, a head. Because I like my garlic in potent, anti-social quantities.
The end result is a creamy, smooth as butter dip with a gorgeously robust garlic flavour. I think Mr B found the garlic quantities a little too strong, so if you’re not as garlic crazy as I am, cut down the garlic to one head.
ROASTED GARLIC BUTTER BEAN DIP
Inspired by How Sweet It Is
- Two heads of garlic (one if you are not a garlic fanatic)
- Olive oil, to roast the garlic
- One 400g can butter beans, drained and rinsed
- 3 tablespoons tahini
- 2 tablespoons oil
- 2 tablespoons water
- 1/2 lemon, juiced
- Salt and pepper, to taste
To roast the garlic, cut the tops off the two heads and place in the middle of a sheet of foil. Drizzle the heads with olive oil and wrap the foil around the heads. Roast in a 190C oven for 45 minutes, then allow to cool. Tip the beans into a food processor and blitz until smooth. Add the tahini, roasted garlic cloves (squeezed out of their skins) and water. Blitz until combined, then stream in the olive oil, followed by the lemon juice. Taste the dip and season with salt and pepper, as needed. Serve with crudites, or smeared on bread or crackers.