Easy Cannellini Bean Dip with Roasted Cherry Tomatoes
Ingredients
For the oven-roasted cherry tomatoes:
200g cherry tomatoes
2 tbsp Biona Extra Virgin Olive Oil
1 tbsp Biona Balsamic Vinegar
2 tsp Biona Light Agave
2 cloves of garlic
For the white bean dip:
1 can Biona Cannellini Beans
1 pinch of coarse sea salt
Method
Preheat the oven to 180℃.
Prepare your oven-roasted cherry tomatoes by washing them and placing them into an oven-proof dish, then add olive oil, balsamic vinegar, agave and garlic cloves.
Place the dish into the oven and bake for 35 minutes.
Next, create the dip by draining your cannellini beans and adding them to a blender, along with the sun-dried tomatoes, a pinch of salt and the baked garlic cloves, blending until smooth. You can add a splash of water if necessary.
Finally, add the dip onto a plate, topping with the oven-roasted tomatoes. Served with a drizzle of olive oil, agave and a sprinkle of salt, perfectly paired with some toasted sourdough.
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