I am rather partial to wraps at the moment. I like to eat them stuffed full of salad, cheese and different dips. They make for a really simple supper at the end of a busy day.
This haricot bean and garlic dip is one of my favourites to have in a wrap. It’s also great served as part of a mezze. Similar to hummus, it is very cheap to make. The garlic is roasted with rosemary giving the dip a soft smoky flavour, which isn’t overpowering.
Haricot bean and garlic dip
4 heads of garlic
4 tbsp olive oil
2 stalks fresh rosemary
Salt and pepper
1 onion, peeled and chopped
1 (400g) tin haricot beans, drained and rinsed
1 tbsp ground cumin
5 tbsp soured cream
Juice of 1 lime
1 tsp paprika
Preheat oven to 190°C/gas 5.
Toss the garlic in two tablespoons of olive oil, salt and pepper, and then loosely wrap in foil along with the rosemary. Bake on a tray for around 45 minutes until the garlic is soft and the skins come off easily.
In a saucepan, heat the remaining oil and fry the onion until it is golden brown.
Squeeze the garlic out of their skins into a food processor with the onion, haricot beans, cumin, soured cream, lime juice and a little of the rosemary. Season well with salt and pepper. Blend until it resembles porridge. You don’t want it too smooth; it’s good to have a bit of texture. Taste and add more salt and pepper if needed.
Pour into your serving dish and garnish with a sprinkling of paprika.