Tuscan Roasted Garlic and White Bean Dip
This Tuscan Roasted Garlic and White Bean Dip is the smoothest, creamiest dip for snack time. It's the best for quick healthy, high protein snacks and maybe even as part of your favourite healthy simple recipes. And it's only got 4 ingredients.
Servings 2 Cups
- 1 head of roasted garlic
- 1 400 g tin cannellini beans
- 1/4 cup olive oil
- 1/4 cup boiling water
- juice of 1 lemon
Roast the garlic in the oven.
In a food processor blend the roasted garlic, white beans and boiling water.
Mix until smooth. Add the lemon juice and olive oil. Blend until smooth and creamy.
Add more water if it’s too thick.
In a skillet cook the pancetta until crispy. Drain on kitchen paper.
Add the hazelnuts and pine nuts to the skillet and cook until the nuts are golden. Set aside on the kitchen towel.
Spoon the dip into a bowl or plate. Top with the pancetta and nuts, and rosemary.