Garlic Dip Sauce with Beans


Votes: 4

How to Make Garlic Bean Dip
Photo of the dish: Charles Masters

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Time: 1 hour.
Complexity: easily
Quantity: 2 tbsp.


Garlic bean dipping sauce - detailed recipe.



The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:


  • 1 can (420 g) of white beans (drain the liquid into a separate container, rinse the beans)
  • 1 head of garlic
  • 2.5 tbsp extra virgin olive oil, plus extra for garnish
  • Salt and freshly ground black pepper
  • 6 - 8 medium sized tomatoes, cut into strips carrots
  • 2-3 rutabagas, cut into strips
  • 1 teaspoon grated lemon zest, 1 tablespoon lemon juice
  • 1 teaspoon dried thyme
  • Chips, for serving



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Cooking the dish according to the recipe:


  1. Preheat oven to 400°F (205°C). Cut off the top of the garlic clove, place it on foil, drizzle with olive oil, and season with salt and pepper. Wrap the foil tightly and roast for 20-30 minutes until soft. Let cool slightly, then squeeze the cloves out of their skins.
  2. Meanwhile, grease a baking sheet with a tablespoon of olive oil. Add the carrots and rutabaga, season with salt and pepper, and toss to coat. Bake for 15-20 minutes, until the vegetables are tender.

  3. Combine the beans, lemon zest and juice, thyme, roasted garlic, and the remaining 1.5 tablespoons olive oil in a blender until smooth. Season with salt and pepper to taste.

    If the sauce is too thick, add a little of the reserved bean liquid (or unsalted vegetable broth). Transfer the sauce to a bowl and drizzle with olive oil. Serve with roasted vegetables and chips.



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