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White Bean & Roasted Garlic Spread
Serves 10
Ingredients:
2 (500 g) cans cannellini beans, rinsed and drained
2 cloves garlic, crushed & roasted
1/2 cup chopped parsley
1/4 cup extra virgin olive oil
Juice & zest of 1 lemon
2 teaspoons chopped fresh rosemary leaves
rosemary sprigs (to garnish)
salt and pepper, to taste
Optional Ingredients:
1/4 cup toasted nuts
1/8 - 1/4 cup olives, coarsely sliced
2 - 3 sun-dried tomatoes packed in oil, coarsely chopped
Cooking Instructions:
1. Heat oven to very hot (240° - 250°)
2. Cut the top off the garlic head and brushed cut surfaces with oil. Place in a baking tray and roast for about 20 mins
until the garlic is soft enough to squeeze from its skin.
3. Cool, remove and discard skin. Combine all the ingredients (except the rosemary sprigs) in a food processor and process for about 30 seconds (until smooth).
4. If desired, add the optional ingredients (tomatoes, olives or toasted nuts) and season with salt and pepper to taste.
5. Transfer to a bowl and refrigerate for at least 20 minutes (or overnight).
6. When ready to serve, place the bean spread in a bowl and garnish with rosemary sprigs.
Serve at room temperature.
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