My goodness we have been really ill! We are still not at the end of it but I think, hopefully, the end is in sight! Just a really nasty cold/flu virus, sore throat, headaches, swollen glands, snot monsters! We are not surprised though, Antony has been working insanely hard during January and February so is exhausted plus with the cough he has had since December is in real need of a rest. As a result quick and easy meals and snacks are essential!
I love humous so experimenting with different beans and pulses is really exciting (yes I get excited by blending things into different flavours of essentially smush!). White beans are great for making dips out of as they blend into a wonderfully smooth texture. I put garlic in almost all recipes I make, well all savoury recipes! The roast garlic is beautifully sweet in this rather than the sharpness of fresh garlic. Any white bean could be used in this, cannelloni beans would make a great alternative. If you like a really smooth texture to your dip you can add some water to help blend it really smooth and creamy.
Another reason homemade dips are essential at the moment is I am increasing my store cupboard dishes as our new house is in a frosty micro climate so we’ve found it difficult getting the car put at times so having a well stocked cupboards and fridge is becoming the new norm.
Roast Garlic and Butter Bean Dip
- 1 tin butter beans
- 3 large garlic cloves
- 4 tbsp extra virgin olive oil
- Juice of 1\2 lemon
- Handful of fresh parsley
- Salt and pepper
- Up to 4 tbsp water (optional)
- To roast the garlic cloves place three garlic cloves in a piece of tin foil with a drizzle of olive oil and salt and pepper. Place in the oven at 160C for 10-15 minutes until roasted.
- Place all of the ingredients in a blender and blitz until smooth.
Enjoy! H xx