A few years ago I made a variety of hummus’ that my son Ted and I loved to eat. Then, as with most foods, I stopped making it. Recently I have been rediscovering dips but this time I’m not making them with chickpeas. I have found other dried beans in my cupboard that make delicious sides. I feel as though these need to be written about. This dip is packed with protein, fibre and best of all it’s got lots of flavour. Of course, I felt the need to share the recipe with you.
Do you love beans and if so, what’s your favourite? Let me know in the comments below and please don’t forget to like and follow me.
Serves 1
Equipment
- Large bowl with lid
- Saucepan
- Colander
- Sharp knife
- Chopping board
- Vegetable peeler
- Baking tray
- Blender
- Serving bowl
Ingredients
- Cannelini beans x 75 – 100g
- Garlic x 1 bulb
- Fresh rosemary x 4 – 6 springs
- Lemon x 1
- Onion x 1
- Cherry tomatoes x 2 handfuls
- Red pepper x 1
- Carrot x 1
- Sage x 4 – 6 leaves
- Salt and pepper to taste
- Oil
Method
- Measure the amount of beans you will need for your recipe.
- Put them into the large bowl, if you haven’t already then cover in enough water and then a couple of inches above.
- Soak the beans in the fridge overnight.
- You may want to use a bowl with a lid.
- The next day remove the beans from the fridge and pour any excess water through the colander.
- Rinse under the tap.
- Put the beans into the large saucepan.
- Again pour enough water to cover the beans plus a two inches above.
- Add in the baking powder and salt to your taste.
- Turn the hob onto high and bring to the boil.
- When the pan starts to boil turn the heat down to low.
- Leave to simmer until most of the water has disappeared.
- Then drain through the colander and rinse under the tap.
- Set the beans to one side.
- Preheat the oven to 180°C or gas mark 5 and put the baking tray in too.
- Slice the top from the garlic bulb.
- Add a little oil and salt and set to one side.
- Peel, slice and dice into large chunks the onion.
- Cut the top from the red pepper and remove the core and the stalk.
- Slice and dice the flesh.
- Next peel and dice the carrot.
- Set these ingredients to one side.
- When the oven has preheated remove the baking tray.
- Add oil to the base, if necessary and put the diced onion, pepper, carrots and cherry tomatoes into the tray.
- Tear the sage leaves in half and put these into the tray as well.
- Sprinkle over salt and pepper to taste.
- Pour oil over the top and toss the ingredients together.
- Put the garlic cut side down into the tray too.
- Put the tray back into the oven and cook for 25 – 30 minutes or until the tomatoes start to split in the tray.
- While the vegetables are cooking put the cooked cannellini beans into the blender cup.
- Remove the leaves from the rosemary by pulling from the top down.
- Then chop the leaves until finely cut.
- Slice the lemon in half and add in the juice.
- Once the vegetables are cooked remove from the oven and leave to cool.
- When you can touch the garlic remove the flesh from the skin by giving it a squeeze.
- Put the flesh into the blender.
- Blend these ingredients together adding a little water if necessary.
- Pour the bean dip into the serving bowl.
- Place the roasted vegetables on top and serve with a chickpea flour wrap.
- Then enjoy.
Cannellini Bean Dip with Sage Roasted Vegetables is a delicious. I spread the dip across an oven baked chickpea flour wrap. All of these ingredients are freezable so you could make a large batch and freeze it for another occasion. It made a delicious lunch but it could also make a lovely dinner too. I love this dip and I hope you will too. However you decide to eat this dip, as always, please enjoy. Thank you xxx
Googies Kitchen Life 