Cannellini Bean Dip With Cherry Tomatoes And Honey
This white bean dip with honey and oven-roasted cherry tomatoes is probably the best Mediterranean dip ever. Serve it with gluten free bread or crackers.
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Servings: 4
Ingredients
For the oven-roasted cherry tomatoes
- 200 g cherry tomatoes
- Olive oil
- 1 tablespoon balsamic vinegar
- 2 teaspoon honey (or maple syrup if vegan) + more for serving
- 2 cloves of garlic optional
For the white bean dip
- 1 can cannellini beans (white beans) approx. 400 g net weight (before draining)
- 100 g sundried tomatoes preserved in oil + 3 tablespoon of the preservation oil
- 1 pinch of coarse sea salt
Instructions
- Preheat the oven to 180°C (350° F).
- Wash the cherry tomatoes and place them in a small oven-proof dish. Drizzle with olive oil, balsamic vinegar and honey. Peel the garlic cloves and add them to the dish (optional). Bake for 35 minutes at 180°C.
- Drain and rinse the white beans and add them to a blender or food processor. Add the sundried tomatoes, 3 tablespoons of the preservation oil, a pinch of sea salt and the baked garlic cloves. Blend until smooth. Add a splash of water to help blending if necessary.
- Spoon the dip onto a plate or into a dipping bowl. Top with the oven-roasted cherry tomatoes and drizzle with olive oil and honey. Sprinkle some coarse sea salt and serve with crackers or gluten free bread*.
Notes
*Try this no-knead gluten free seed bread recipe
**Store the dip in an air-tight container in the fridge for up to 5 days.
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