Ingredients
- 1 tin cannellini beans
- 1 bulb garlic with stalk (WaeWae Permaculture)
- Juice of 1 lemon
- ¼ cup olive oil (Dunford Grove)
- Salt and pepper
- 2 Tablespoons coconut oil
- 1 loaf pumpernickel (Beanos Bakery)
- 2 Tablespoons olive oil (Dunford Grove)
- Stem of fresh thyme
- ¼ teaspoon paprika
- drizzle olive oil
Roast Garlic and Cannellini Dip with Thyme Pumpernickel
Method
- Cut the green top off the garlic and set aside
- Wrap the garlic in tinfoil and roast in a 200 degree celsius oven for 40 minutes
- Allow to cool
- Once cooled, remove the skin and place in a food processor and blend with the drained cannellini beans, lemon juice, olive oil, and salt and pepper
- Taste and season
- Pour into serving bowl
- Heat the coconut oil in a small fry pan to a medium/high heat
- Finely slice the garlic shoot and fry in hot the oil for approx
- 3 minutes or until starting to go golden
- Remove immediately and set aside
- Cut the pumpernickel into approx
- 1cm slices and place on an oven tray
- Drizzle with the olive oil and some of the fresh thyme leaves and toast in an oven until toasted but not browning
- Place the garlic shoots on top of the dip, along with the paprika and a drizzle of olive oil
- Serve alongside the toasted pumpernickel
