Roasted Garlic White Bean Dip With Beetroot And Fennel
I’m all about elevating the simple things. One of my favourite things to do with store-bought dip or hummus is to transfer it out of the plastic container, spread it in a large flat bowl and top with olive oil, paprika and dukkah. It’s so simple yet totally worth it to put in just a teeny bit of effort instead of whacking the plastic container of hummus on the table.
This recipe of course is not store-bought, but it’s a simple way to elevate an entree or appetiser, create something a little different, a little intriguing and most of all delicious.
There are two main parts, first we roast vegetables, including a whole head of garlic (that’s a lot of garlic), then we make a dip using it and on a base of cannellini beans, for something different to hummus. Then we serve it all together, with the glossy roasted beetroot and fennel on top and oozing balsamic flavoured juices.
Serve it with crackers or bread or crudite (or all of these), and indulge in this beautiful dish that celebrates the natural flavours of mother nature’s gifts.
Roasted Garlic White Bean Dip With Beetroot And Fennel
A creamy dip flavoured with plenty of roasted garlic and topped with sparkling glossy vegetables.
Serves:
8
Prep time:
30 minutes
Cook time:
40 minutes
INGREDIENTS
Roasted Beet, Fennel & Garlic
- 1 bulb fennel, sliced
- 4 medium beetroot, peeled and chopped
- 1 whole head garlic
- 4 tbsp olive oil
- 3 tbsp balsamic vinegar
- Salt and pepper, to taste
White Bean Dip
- 2 cans cannellini beans, drained and rinsed
- 1 lemon, juiced
- 3 tbsp olive oil
- Salt and pepper, to taste
METHOD
- Preheat the oven to 180°C.
- Place sliced fennel in a large bowl and toss with two tablespoons of olive oil, salt and pepper. Spread on a baking tray.
- In the same bowl, add the chopped beetroot and toss in balsamic vinegar and two tablespoons of olive oil. Season with salt and pepper. Spread on a separate baking tray. There will be some extra marinade, this can go in the tray too.
- Nestle the whole garlic head, skin on, in with the beetroot, and spoon over some of the olive oil balsamic mixture.
- Place both trays in the oven. The fennel will take about 20 minutes, and the beetroot about 30-35 minutes. The fennel should be starting to caramelise with some visible brown edges, and the beetroot should be easily pierced with a knife.
- To prepare the dip, place cannellini beans, juice of one lemon and 60ml of water in a food processor or high powered blender. When the garlic is out of the oven, pop out the roasted garlic cloves into the blender and start to blend until a smooth mixture forms.
- While the blender is running, stream in olive oil in a thin stream. Season dip with salt and pepper.
- To serve, spread the dip in a flat bowl and top with the roasted beetroot and fennel, including all the juices of the beetroot (don’t skip this step, it adds to the flavour).
About Liv
I’m a holistic nutritionist (BSc) and healthy chef and I’m obsessed with waking up every day happy to be alive and excited for the day ahead, and eating incredible nourishing food!
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