Butter Bean & Roasted Garlic Dip with Veggies

A creamy, mellow dip made from butter beans and slow-roasted garlic. Roasting the garlic takes away the harshness and leaves a sweet, savoury flavour. Serve with a mountain of raw veg for dipping.

Ingredients (Serves 1–2):

• 1 whole head of garlic
• 1 x 400g tin of butter beans, rinsed and drained
• 2 tbsp olive oil, plus extra for the garlic
• Juice of ½ lemon
• Salt and pepper
• Raw veggies (carrots, cucumber, radishes, pepper) to serve

Method:

1. Preheat oven to 180°C (160°C fan). Slice the top off the garlic head to expose the cloves. Drizzle with olive oil, wrap in foil, and roast for 40–45 minutes until soft.
2. Squeeze the soft garlic cloves out of their skins into a blender. Add the butter beans, olive oil, lemon juice, salt, and pepper. Blitz until smooth, adding a splash of water if needed.
3. Serve with a pile of crunchy raw vegetables.

Why it's gut-friendly: Butter beans are rich in soluble fibre. Roasted garlic is a gentle prebiotic. Raw veggies add extra fibre and crunch.