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Broccoli and cannellini bean dip with roasted garlic

By Zoe Bingley-Pullin
Broccoli and cannellini bean dip with roasted garlic

Cooking time: Less than 60 minutes
Special options: Vegetarian
Course: Side dish

INGREDIENTS

4 garlic cloves, peeled
1 teaspoon of extra virgin olive oil
1 teaspoon dried chilli or paprika, plus a little extra to sprinkle for presentation
2-3 teaspoons olive oil extra
sea salt and freshly ground black pepper
12 pieces of Burgen soy and linseed bread, cut into rounds using a cookie cutter (approx. 3-4cm) and toasted
2 cups of broccoli, steamed and refreshed under cold water, drained
1 x 400g can 250ml canned cannellini beans, rinsed and drained
¼ cup of roasted almonds
2 tablespoons extra virgin olive oil
2 tablespoons of lemon juice
paprika
sea salt and freshly ground black pepper
METHOD

Preheat the oven to 140°C.

Using a 15cm piece of foil lined with baking paper, make a little parcel and enclose the garlic, teaspoon of olive oil and chilli. Place on a small roasting tray and cook in preheated oven 30 minutes until garlic is well roasted, soft and fragrant.

Remove from oven, unwrap and transfer to a small mixing bowl. Add remaining olive oil, season lightly and mix into a paste. Spread a little on the toasted bread rounds.

Combine broccoli, cannellini beans, almonds, olive oil, juice, paprika and seasoning in a food processor or blender and puree until smooth.

Reserve half the toast rounds for the chickpea and carrot dip. Spoon a teaspoon of the broccoli puree onto the remainder, and sprinkle with a little extra paprika.

Serve on a large platter.

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