Can­nellini bean & gar­lic dip (serves 8)

Friday - - Society Living Leisure -

Prep time: 35 mins

Ingredients 2 heads of gar­lic, tops trimmed off 3 x 400g tins can­nellini beans, drained and rinsed 1/4 cup grated Parme­san 10g fresh thyme 4 tbsp olive oil, plus ex­tra for driz­zling 50g wal­nuts, toasted and finely chopped fresh thyme, to gar­nish toasted cia­batta slices

Method 1. Pre­heat oven to 200°C. Driz­zle gar­lic bulbs with olive oil, sea­son and wrap in­di­vid­u­ally in foil. Place on a bak­ing tray and bake for 30 min­utes. Re­move from oven, un­wrap, al­low to cool. When cool, squeeze gar­lic paste out of bulbs and into a small bowl. 2. Blitz beans un­til fairly smooth. Place in large bowl with Parme­san, thyme, olive oil, wal­nuts and gar­lic paste. Sea­son well, stir to com­bine. 3. Serve on toasted cia­batta, driz­zled with oil and sprin­kled with thyme.

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