World Recipe Archive
← All recipes

White Bean Dip with Roasted Garlic, Tomatoes, and Pepper

🇮🇹 Italy

Servings: 4 Prep: 10 minutes Cook: 25 minutes Total: 35 minutes

Ingredients

  • 1 cup cherry tomatoes
  • 1 sweet pepper, sliced
  • 1 small head of garlic
  • 1 1/2 tbsp olive oil
  • 2 pinches sea salt
  • 1 1/2 cups white beans, canned, drained and rinsed
  • 1/3 tsp sea salt
  • 1/2 tsp onion powder
  • 2 tsp nutritional yeast
  • 1/2 tsp Italian seasoning
  • Black pepper, to taste
  • 1 1/2 tbsp tahini (or cashew butter)
  • 1 1/2 tbsp lemon juice
  • 6-8 tbsp water, to thin
  • Parsley, for garnish (optional)

Steps

  1. Preheat oven to 400°F (205°C). Cut off the top of the garlic head.
  2. Place cherry tomatoes, sliced pepper, and garlic in a baking dish. Drizzle with oil and season with salt. Cover the garlic with a ramekin or foil.
  3. Roast for about 30 minutes, until vegetables are soft and garlic is tender.
  4. Let garlic cool slightly, then squeeze cloves out into a blender.
  5. Add all remaining dip ingredients (white beans, salt, onion powder, nutritional yeast, Italian seasoning, black pepper, tahini, lemon juice) to the blender, reserving the roasted tomatoes and pepper.
  6. Blend until smooth, adding water gradually until desired consistency is reached.
  7. Transfer the dip to a shallow bowl and smooth the top with the back of a spoon.
  8. Top with the roasted tomatoes and pepper, drizzle with any remaining oil from the baking dish, and garnish with fresh parsley.
  9. Serve with naan or pita bread.

Notes

Optionally sprinkle with chili powder before serving.

Source: elavegan.com