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White Bean, Chickpea, and Roasted Garlic Dip

If you need a quick, healthy, and delicious appetizer, we’ve got you covered! Similar to a classic hummus, this dip has a little more texture and we love the flavor note added by the mellow roasted garlic. Serve with toasted pita bread triangles, spread in a sandwich with grilled veggies, top a toasted bagel . . . the possibilities are endless for this versatile spread.

White Bean, Chickpea, and Roasted Garlic Dip

3 large garlic cloves, skin on
14 oz. tin chickpeas, drained and rinsed
14 oz. tin cannellini beans, drained and rinsed
juice of 1½ lemons
pinch dried chili flakes, plus extra to serve (optional)
1/3 cup extra virgin olive oil, plus more to drizzle

Heat the oven to 350°F. Wrap the garlic in foil and roast for 30 minutes. Leave to cool.

In the bowl of a food processor, combine the chick peas, cannellini beans, lemon juice, chili flakes, and olive oil. Squeeze in the roasted garlic and season. Whiz to a chunky consistency. Check seasoning and transfer to a serving bowl. Sprinkle with chili flakes and drizzle with olive oil to serve.


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