About this recipe:This is a rich garlicky spread, great with crudités, pitta, crackers, tortilla crisps or just spooned onto a salad! If you prefer to use dry haricot beans, soak them overnight, then simmer in a medium saucepan with enough water to cover for approximately 45 minutes, until soft.
4 medium heads garlic
4 tablespoons olive oil, divided
1 teaspoon dried rosemary
salt and freshly ground black pepper to taste
1 large onion, peeled and chopped
1 (400g) tin haricot beans, rinsed and drained
1 dessertspoon ground cumin
5 tablespoons soured cream
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Leaving the cloves intact, remove the outer skin from the garlic. Wrap heads in aluminium foil with 2 tablespoons olive oil, rosemary, salt and pepper.
Bake garlic approximately 45 minutes in the preheated oven, until the skins are easily removed.
In a medium saucepan over medium heat, cook and stir onion with remaining 2 tablespoons of olive oil until soft and lightly browned.
Remove garlic cloves from their skin, and place in a blender or food processor with the onion, haricot beans, cumin and soured cream. Season with salt and pepper to taste. Blend to desired consistency. Serve at room temperature.