If you hang out here regularly you’ll know that I just LOVE a good dip. My Moutabal is my favourite thing ever to eat with its intense smoky flavour from burnt aubergines and a good strong garlicy hit, but my Storecupboard Pea Dip is a close second 🙂
For more dips – have a look here for my quickly-growing collection! I love them with crackers, with carrot sticks, with crunchy crisps or dolloped on a salad.
This one is a variation on a Roast Garlic and Basil Hummus I made a while back. That one is quite rich with the chickpeas and tahini – so this is a slightly lighter, more summery variation. And adding spinach means you get one of your 5 a day from a healthy helping of this too – result!
Roasted Garlic, Spinach and Basil Dip
1 head garlic
1 tin drained butterbeans
2 large handfuls spinach
1 large handful fresh basil
zest and juice from one lemon
splash olive oil
salt and pepper to taste
1. Drizzle some oil on the garlic and cover in foil. Roast at 180 degrees for around 45 minutes.
2. Wait for the garlic to cool, cut it in half horizontally and then squeeze out the garlic into a food processor.
3. Add all of the other ingredients and whizz up.
4. Add a little more water if it’s too thick.