Roasted Garlic, Lima Bean and Rosemary Dip
1
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 8 • Difficulty: Easy
Try this wonderful houmous-style dip. It's quick, easy and terrifically tasty!
Ingredients
Garlic
4 clove(s), large, large
Canned lima beans
30 oz, cooked, use two 15 oz cans, drained
Fat free semi soft cheese
200 gm, tub
Rosemary sprig
1 item(s)
Table salt
1 tsp(s)
Black pepper
⅛ pinch(es), freshly ground black
Carrots
2 medium, chopped into sticks, to serve
Instructions
1
Preheat the oven to Gas Mark 5/190°C/fan oven 170°C. Place the garlic cloves on a square of foil, add 2 tsp water and make a little parcel. Roast for about 15 minutes towards the top of the oven, or until the cloves are soft.
2
Cool the garlic cloves, then squeeze out the softened pulp into a large bowl.
3
Tip the lima beans into the bowl and add the soft cheese and rosemary. Blend with a hand-held stick blender until smooth. Alternatively, use a conventional blender or food processor to make the dip. Season to taste with salt and pepper.
4
Serve the dip with fresh carrot sticks. Look out for smoked garlic at farmers’ markets or delicatessen and use 2 cloves instead of roasting regular garlic.
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