This dip was really yummy, really easy, and healthy! It was like a better version of hummus!
2 large cloves garlic, unpeeled
1/3 cup extra virgin olive oil (plus extra for drizzling)
1 x 14 oz can chickpeas, rinsed and drained
1 x 14 oz can canellini beans, rinsed and drained
juice of 1 1/2 lemons
pinch crushed red pepper flakes (plus extra to serve, optional)
sea salt and freshly ground black pepper
lemon wedges and crackers to serve (I also ate mine with some fresh veggies)
preheat over to 400F
Place the garlic on a baking sheet and roast for about 30 minutes unti soft. Remove and allow to cool, then squeeze out the soft flesh and discard the papery skin.
Place the garlic in a blender with the chickpeas, cannelini beans, lemon juice, red pepper flakes, and olive oil. Whizz together to combine, then season to taste with salt and pepper. The dip should be thick and slightly grainy in texture. If you like it a little smoother, just add another tablespoon or two of olive oil.
Transfer to serving bowl, drizzle with olive oil and scatter some extra red pepper flakes. Accompany with lemon wedge and crackers.