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Prep Time 2 minutes - Total Time 1 hour - Makes 1

This dip is so easy to make and an absolute pleasure to eat. I could happily eat the whole bowl to myself in one sitting.

All that is needed to enjoy this, is some sort of implement for scooping up all of that goodness. I recommend some nice bread.


  • 400g tin of cannellini bean.

  • 1 whole garlic bulb.

  • 1 large red chilli.

  • 1/2 lemon, juice only.

  • A few fresh thyme sprigs, leaves only.

  • Extra virgin olive oil.


  1. Slice off the top part of the garlic to expose all the individual cloves. Pop onto some tin foil along with the chilli. Drizzle with olive oil, the thyme leaves and season with salt. Wrap up the foil, place into a roasting dish and roast in a pre-heated oven at 180° for 45 minutes to an hour or till the garlic and chilli are super tender. Just keep checking on it every 20 minutes or so. Depending on the size of the garlic bulb it may take a little longer or less.

  2. Once the garlic is ready squeeze the bulb into a food blender discarding all the skin. Remove the stalk from the chilli and add to the garlic. Drain the cannellini bean and add along with the juice of the lemon, a drizzle of olive oil and season. Whizz till you reach a consistency you are happy with. Once done check for seasoning and serve. I like to garnish it with a few fresh herbs, toasted pine nuts and an extra drizzle of olive oil.


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