Rich, tasty and packed with protein, this dip is a party favourite
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 120 minutes |
| Serves | 10 |
| Cuisine | Spanish |
| Diet | Family Friendly |
| Preparation | Moderate |
| Calories | 236 |
| Fat | 16g |
| Saturates | 2g |
| Protein | 6g |
| Carbs | 11g |
| Sugars | 2g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 150°C, gas mark 2.
Place the quartered tomatoes, cut side up, in a large roasting dish and drizzle with 4 tbsp of olive oil. Season well with salt and pepper and roast in the oven for about 2 hours or until the tops have caramelised.
Set aside to cool before placing the tomatoes in a medium-sized bowl.
Drain the cannelini beans, reserving 4 tbsp of liquid. In the jug of a blender, place the cannellini beans, roasted garlic, lemon juice, salt, smoked paprika, tahini, 2 tbsp olive oil and some of the reserved cannellini bean liquid.
Blitz on high, adding more reserved liquid if the mixture is too thick to blend.
Add half of the roasted tomatoes to the mix and blend until smooth and creamy.
Serve the dip with the rest of the roasted tomatoes, toasted sunflower seeds, remaining olive oil, micro greens and crackers and season well.
