It works well as a detox or non-dairy dip too, just replace the cream cheese for creamy smooth garlic and herb Toffuti.
WHITE BEAN AND ROASTED GARLIC DIP
1 large bulb garlic
15 ml olive oil
175 g cooked cannellini beans
3 tablespoons cream cheese
juice ½ lemon
Preheat the oven to 200 C / Gas 6.
Place the whole garlic bulb on a roasting tray and drizzle with the olive oil and a sprinkling of salt.
Roast for 10- 15 minutes until softened but not crisp. Remove from the oven and set aside until cool enough to handle.
Place the cream cheese and cannellini beans in a small saucepan. Separate the cloves of garlic and squeeze out the pulp. Add to the cream cheese and heat gently until hot and the cheese has melted. Stir in the lemon juice and season to taste.
Whizz in a blender until smooth and creamy. Transfer to a serving dish and sprinkle with a little paprika.
Serve hot or at room temperature.