Minty Cannellini Bean Dip

This is a super easy, super quick alternative to houmous with no tahini, so great if you have a nut allergy or just want to try something a bit different. The only thing which takes time is the roasting of the garlic, which can be done in advance and you can freeze the garlic until needed. The cannellini beans give a really smooth dip and you could vary the flavours as you want. As with houmous this dip is great in sandwiches.

Ingredients:

1 x 400g tin cannellini beans, drained
1 head of garlic, roasted (instructions below)
2 tbsp olive oil
2 tbsp lemon juice
1 tsp dried cumin
chopped mint, to taste

Instructions:

1. To roast garlic, slice top of garlic off, drizzle oil on top and wrap in foil. Bake in the oven at 200 degrees C/400 degrees F/Gas Mark 6 for 40-50 minutes until garlic is golden. Allow to cool slightly before using.

2. Add beans, olive oil, lemon juice, cumin and mint to a food processor. Squeeze roasted garlic from cloves and add to the mixture. Blend until smooth.

Serve with additional oil drizzled on top.