Table of Contents
- Creamy White Bean Dip In The Style Of Hummus
- How To Make Tomato Confit
- White Bean Dip Recipe
- Preparing The Dip
- How To Serve White Bean Confit Tomato and Oregano Dip
- Similar Recipes on flaevor.com
- Recipe: White Bean Confit Tomato and Oregano Dip
Creamy White Bean Dip In The Style Of Hummus
If you’re looking for an alternative to hummus, this White Bean Confit Tomato and Oregano Dip is the recipe for you. Creamy, smooth and easy to make, it’s an impressive sharing dish that can be served as a dip, as a side to grilled meats or vegetables, or as a starter for al fresco meals and BBQs.
How To Make Tomato Confit
A simple process that produces a rich, luxurious flavour and a leftover oil that can be stored and used for other dishes. To make a confit, simply place the tomatoes and garlic in a saucepan and cover with olive oil. The oil is then brought to the boil and left to simmer until the ingredients are soft and juicy.
White Bean Dip Recipe
White bean dip is easier to make than hummus, the texture is creamier and there is no need for tahini. Simply combine haricot beans, garlic, cumin and a dash of olive oil and blend with some of the tinned bean liquid (aquafaba) until gloriously siiky and smooth. Season with lemon juice, salt and pepper and you have a delicious dip or spread.
Preparing The Dip
Once you have prepared the dip (and chilled it before serving), simply spread it into a serving dish, top with the confit tomatoes and drizzle generously with olive oil. A sprinkling of fresh oregano adds a real Mediterranean flavour.
How To Serve White Bean Confit Tomato and Oregano Dip
Dips are the ultimate dish for entertaining guests, a great dinner party food, a snack at lunchtime, an accompaniment to a main course or a side dish with meat, fish and vegetables. Serve this dip with bread, tortilla chips, crackers or vegetable sticks on the alfresco table or as a condiment for barbecuing and grilling indoors or out. It’s also delicious spread on crusty toast.
Similar Recipes on flaevor.com
Recipe: White Bean Confit Tomato and Oregano Dip
Creamy white beans blended into a dip, topped with slow-confit tomatoes and fresh oregano
White Bean Confit Tomato and Oregano Dip
Ingredients
White Bean Dip
- 400g tin of haricot beans
- 1/2 clove of garllic
- 1 tsp cumin
- 1 tbsp olive oil
- Squeeze of lemon juice
- Salt and pepper
Confit Tomato Topping
- 300g tomatoes
- 8 garlic cloves
- 1 tsp harissa
- Olive oil
- Fresh oregano
Instructions
- Drain the beans, reserving the bean liquid*. Blend the beans with the garlic, olive oil and cumin. (*See recipe notes)
- Measure 60ml of the bean liquid and add to the blender. Blend ingredients until smooth. If the mixture is too dry, add tiny splashes of aquafaba to loosen it up. The texture of the bean dip should be similar to hummus. Season to taste with lemon juice, salt and pepper. Transfer to a bowl, cover and refrigerate until ready to serve.
- Prepare the confit tomatoes: Cut the tomatoes into large chunks. Place them in a small saucepan with the peeled garlic cloves and a pinch of salt. Pour in enough olive oil to cover the tomatoes and garlic. Bring to a gentle boil, then reduce the heat and simmer for 15-20 minutes or until the tomatoes and garlic are soft and juicy.
- Remove from the heat and stir in the harissa. Leave to cool. When cool, strain through a sieve. Keep the tomatoes and oil in separate bowls.
- To serve: Pour the white bean dip into a serving dish and top with the confit tomatoes. Drizzle generously with confit tomato oil. Garnish with fresh oregano leaves. Serve with crusty bread, tortilla chips, cracker or vegetable sticks.
