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White bean and roasted garlic dip, topped with crunchy bumble bloom garnish
2021-09-16
https://www.metro.ca/userfiles/image/recipes/trempette-haricots-blancs-ail-noisettes-bumble-bloom-11730.jpg
PT15M
PT1H00M
PT1H15M
Preheat the oven to 350°C (180°F).Roasted Garlic :Preheat the oven to 350°C (180°F). Cut the garlic bulb in half, horizontally along its width. Place on a piece of aluminum foil and drizzle with olive oil. Close the foil into a papillote and cook in the oven for 1 hour. Let stand for a few minutes, and then press to extract the garlic purée, which should be easy to squeeze out by pressing.Dip :In the container of a food processor, combine the roasted garlic purée, beans, tahini, olive oil, cider vinegar and salt. Run food processor for 2-3 minutes, until smooth and spreadable. Transfer dip to a serving dish.Garnish :In a non-stick skillet over medium-high heat, roast chopped hazelnuts for about 5 minutes or until they release a nutty fragrance. Reduce heat to medium. Add bumble bloom organic vegan honey alternative, chilli pepper flakes and pinch of salt, heating while stirring for about 2 minutes or until the honey alternative becomes liquid.Pour garnish over dip while it is still warm (it will thicken slightly thereafter).Final Presentation :Drizzle dip with olive oil and top with finely chopped mint.Serve with lightly toasted mini naan wedges and crudités.Note: Irresistibles mini naan breads are vegan!
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1 head garlic (hole)
1 tablespoon (15 ml) Irresistibles extra virgin olive oil
2 cans (796 ml) Irresistibles organic white beans
1/4 cup (60 ml) tahini
2 tablespoons (30 ml) Irresistibles extra virgin olive oil and some more for the garnish
4 teaspoons (20 ml) Irresistibles cider vinegar
1/2 teaspoon (2,5 ml) salt
Garnish:
1/2 cup (125 ml) Irresistibles raw hazelnuts, coarsely chopped
3 tablespoons (45 ml) classic bumble bloom Organic Vegan Honey Alternative
1/2 teaspoon (2,5 ml) chili pepper flakes
1 pinch salt
To taste fresh mint, finely chopped
For serving:
mini naan breads and crudités
White bean and roasted garlic dip, topped with crunchy bumble bloom garnish
4
Appetizers
0:15
Preparation
1:00
COOKING
1:15
TOTAL TIME
Ingredients
-
1 head
garlic (hole)
-
1 tablespoon
(15 ml)Irresistibles extra virgin olive oil
-
2 cans
(796 ml)Irresistibles organic white beans
-
1/4 cup
(60 ml)tahini
-
2 tablespoons
(30 ml)Irresistibles extra virgin olive oil and some more for the garnish
-
4 teaspoons
(20 ml)Irresistibles cider vinegar
-
1/2 teaspoon
(2,5 ml)salt
-
Garnish:
-
1/2 cup
(125 ml)Irresistibles raw hazelnuts, coarsely chopped
-
3 tablespoons
(45 ml)classic bumble bloom Organic Vegan Honey Alternative
-
1/2 teaspoon
(2,5 ml)chili pepper flakes
-
1 pinch
salt
-
To taste
fresh mint, finely chopped
-
For serving:
-
mini naan breads and crudités
Preparation
Preheat the oven to 350°C (180°F).
Roasted Garlic :
Preheat the oven to 350°C (180°F). Cut the garlic bulb in half, horizontally along its width. Place on a piece of aluminum foil and drizzle with olive oil. Close the foil into a papillote and cook in the oven for 1 hour. Let stand for a few minutes, and then press to extract the garlic purée, which should be easy to squeeze out by pressing.
Dip :
In the container of a food processor, combine the roasted garlic purée, beans, tahini, olive oil, cider vinegar and salt. Run food processor for 2-3 minutes, until smooth and spreadable. Transfer dip to a serving dish.
Garnish :
In a non-stick skillet over medium-high heat, roast chopped hazelnuts for about 5 minutes or until they release a nutty fragrance. Reduce heat to medium. Add bumble bloom organic vegan honey alternative, chilli pepper flakes and pinch of salt, heating while stirring for about 2 minutes or until the honey alternative becomes liquid.
Pour garnish over dip while it is still warm (it will thicken slightly thereafter).
Final Presentation :
Drizzle dip with olive oil and top with finely chopped mint.
Serve with lightly toasted mini naan wedges and crudités.
Note: Irresistibles mini naan breads are vegan!
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
