Roasted Garlic Haricot Bean Dip

    1 hour 30 min

    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.

    40 people made this

    Serves: 16 

    • 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

    Prep:45min  ›  Cook:45min  ›  Ready in:1hr30min 

    1. Preheat oven to 190 C / Gas mark 5.
    2. 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.
    3. Bake garlic approximately 45 minutes in the preheated oven, until the skins are easily removed.
    4. In a medium saucepan over medium heat, cook and stir onion with remaining 2 tablespoons of olive oil until soft and lightly browned.
    5. 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.

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    Reviews in English (31)


    The garlic flavour was too strong, and I usually love a lot of garlic.  -  07 Aug 2008


    This was pretty good. But I made this to go with carrots - not so good! I think it would taste great on wraps though.  -  07 Aug 2008


    Altered ingredient amounts. I used only half the garlic - it was more than plenty. My garlic LOVING husband said it was a bit too much.  -  07 Aug 2008