White bean, chickpea & roasted garlic dip

This super easy dip tastes even better than it looks, trust us! - by Barbara Northwood

White bean, chickpea & roasted garlic dip

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This white bean, chickpea & roasted garlic dip is my version of a classic houmous, and it’s simple and hassle-free. Once you’ve roasted the garlic, you’ll have it whipped up and on the table in no time.

Ingredients

2 large garlic cloves, unpeeled

400g can chickpeas, rinsed and drained

400g can cannellini beans, rinsed and drained

juice 1½ lemons

pinch dried chilli flakes, plus extra to serve (optional)

80ml extra virgin olive oil, plus extra for drizzling

lemon wedges and crackers, to serve

Method

Heat oven to 200C/180C fan/gas 6. Place the garlic on a baking tray and roast for about 20-30 mins until soft. Remove and allow to cool, then squeeze out the soft flesh and discard the skins.
Place the garlic in a blender with the chickpeas, cannellini beans, lemon juice, chilli flakes (if using) and olive oil. Whizz together to combine, then season to taste. The dip should be thick and slightly grainy in texture. if you like it a little smoother, just add another 1-2 tbsp of olive oil. Transfer to a serving bowl, drizzle with a little more olive oil and scatter over some extra chilli flakes, if you like. Accompany with lemon wedges and homemade crackers.

Barbara Northwood

Barbara has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.