Roasted Garlic, Spinach and Basil Dip

Roasted Garlic, Spinach and Basil Dip

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
(serves 3/4)

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
splash water
salt and pepper to taste

Method:

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.

 

6 Comments Add yours

  1. Sounds delicious Helen. I much prefer the flavour of garlic when it’s been roasted, it’s so much more mellow but still with a clear flavour – so pass me a bread stick and I’ll tuck in right now if you don’t mind 😉

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    1. It’s like a lighter, more lemony, more zingy hummus – love it! 🙂

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  2. I can well imagine these lovely flavours..especially the roasted spinach and garlic…saving this recipe for sure…thanks for a lovely share:))

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    1. It’s like hummus – but more fresh and zippy 🙂

      Liked by 1 person

    1. It really is – one of my best, if I say so myself 😉

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