Garlic Dip Sauce with Beans
Votes: 4

Time: 1 hour.
Complexity: easily
Quantity: 2 tbsp.
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.
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
We recommend
Recipes with similar ingredients: white beans, swede, carrot, garlic, thyme, lemon zest, chips
Cooking the dish according to the recipe:
- 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.
- 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.
- 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.
Author of the recipe - Eddie Jackson is an American football player (Alabama Crimson Tide football)
Categories:
Similar recipes







































