Roasted Garlic and Broccoli with Cannellini Bean Dip

Kirsten Tibballs

Cook Time 35 minutes

Servings 15-20

Ingredients

4 whole garlic cloves, peeled
2 tbsp of extra virgin olive oil
2 teaspoons dried chilli or paprika (optional)
6 pieces of soy and linseed bread or multigrain bread, cut into rounds using a cookie cutter (approx. 30-40 mm) and toasted
2 cups of broccoli, roasted
¼ cup of roasted almonds
250ml canned cannellini beans, rinsed, drained
2 tbsp extra virgin olive oil
2 tbsp of lemon juice
Parsley to serve

Method

Cut the bread into 30-40mm rounds and roast in a pre-heated 140 degree oven for 5-10 minutes or until golden brown.

Increase the oven heat to 160 degrees, and place the broccoli, garlic, olive and chilli (optional), in the oven for approx. 15-20 minutes. Let the mixture cool for 10 minutes.

In a food processor add the broccoli, the drained and rinsed cannellini beans, almonds and lemon juice, and blend until smooth.

To serve place approximately 1tsp of the broccoli mixture on the bread rounds and sprinkling with a little parsley. Yummy!!