Spicy Roasted Tomato & White Bean Dip

Spicy Roast Cherry Tomato & White Bean Dip

Serves 4-6

10 minutes’ preparation, 15 minutes cooking


  • 1 cup cherry tomatoes

  • 3-4 cloves of garlic leave in skin

  • 1 lime cut in half

  • 1x400 gram can white beans [cannellini]

  • 4-6 basil leaves [extra for garnish]

  • Reserved liquid from can of beans

  • ¼ - ½ tsp ground chili powder [extra for garnish]

  • Pinch of sea salt


  1. Heat oven to 200c (400f) and line a roasting tray with baking paper.

  2. Roast cherry tomatoes, garlic and lime by placing them on the tray and cook for 15 minutes, careful not to burn the garlic. When cooked remove from oven and let cool enough to be able to remove the garlic skin.

  3. Strain beans and reserve the liquid. Put all the ingredients except the bean liquid into the blender and process until you get desired consistency. If you want your dip runnier add a small amount of bean liquid.

  4. Place dip in a bowl, top with some bean liquid; this gives it the look that olive oil gives hummus – it is very appealing to the eye. Sprinkle on some chili powder and top with small fresh basil leaves.

  5. Serve with crackers, vegetables or in a sandwich.