If you like hummus, then you are going to adore this dip so much.

It’s actually true. When I took that first spoon of this dip I just felt “O M G”. It’s truly so creamy, so fantastic and so rich in flavor. It’s not strong, but the roasted garlic in this dip is soft and rich in a luxurious way I haven’t experienced before in dips. And that lemon? And that rosemary? it just becomes so fresh and so suiting for the summer season (or actually it suits any season, but just a little bit extra now). I love this dip so much and I’m so excited to share this recipe with you all today.

So how do I get it creamy?

You get any kind of bean dip creamy if you mix it a lot! Even when you think it’s creamy enough, keep mixing it for another minute. That’s all. Then of course, hummus has some of its own ingredients you can add to get it a bit more creamy but you can read about that here. In general though, it’s about mixing it thoroughly and preferably for 2-3 minutes.

Don’t forget that…

If you enjoy this dip and have made this, don’t forget to tag me on instagram so Ic an see your recreations. I love when you share your photos of my recipes. It makes me so happy to see! So don’t forget. xx

THIS RECIPE IS:

• Vegan

• Gluten Free

• Simple to make

• So delicious and rich in flavor

• Extremely creamy

• Something new and innovative compared to hummus

• A recipe only consisting of 6 ingredients

The process of doing this dip kind of looks like this. It’s simple to make in other words.

Roasted Garlic White Bean Dip with Rosemary

INGREDIENTS:

1 small head of garlic cloves

2 packages (á 240 g drained weight) white beans

3 tbsp olive oil

1,5 tbsp lemon juice

1,5 tbsp chopped rosemary

approx 1 tsp salt

1/2 tsp black pepper

HOW TO MAKE:

• Heat oven to 200 degrees C.

• Break up the gloves from the head (but keep the peel on) and place them on a piece of aluminium foil.

• Drizzle the garlics with a little bit of olive oil and place in the middle of the preheated oven, for approx 20’ until it’s roasted and soft.

• Let them cool when done before peeling off the outer skin.

• Rinse off the white beans in cold water and place in a food processor.

• Add the roasted garlic, olive oil, and lemon juice and mix until combined.

• Add the chopped rosemary, salt (recommend starting with 1/2 tsp and adding after taste) and pepper and mix thoroughly for approx 2-3 minutes to get it extra creamy.

• Taste and see if it needs more salt, pepper or possibly rosemary.

• Garnish with some rippled olive oil, sea salt and rosemary on top, and if you want to some lemon slices on the side. Serve with liba bread or Greek pita bread.