Bean Dip with Roast Veggies & Garlic Sourdough Toast

Updated at: Wed, 11 Sep 2024 19:43:53 GMT

Step 1

1. Preheat the oven to 200°C/180°C fan/400°F/Gas

Step 2

2. Add the fennel, red onion, courgette & cherry tomatoes to a deep baking tray, drizzle with 2 tablespoons of the olive oil and season with salt & pepper then place into the oven for 25 minutes until softened and slightly charred. Wrap the garlic bulb in tin foil and place onto a separate baking tray and add to the oven at the same time. Once roasted, remove both trays from the oven.

Step 3

3. When the garlic has cooled slightly, squeeze the garlic from its skin and add to a bowl with a tablespoon of olive oil, mashing together with a fork to create a puree.

Step 4

4. Using a sieve, drain off the liquid from the beans and add to a blender with half of the roasted garlic puree and the remaining olive oil as needed to loosen and create a dipping consistency. Whizz until smooth then season with the lemon juice, salt and pepper.

Step 5

5. Heat a griddle pan over a high heat and toast the sourdough slices with some olive oil until golden and charred. Mix the remaining roasted garlic puree with some salt and pepper and when the bread is toasted, spread with the puree.

Step 6

6. To serve, divide the blitzed bean dip between two bowls and top with the roasted veggies. Serve the toasted sourdough on the side for scooping.

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