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
- Recipe: White Bean Confit Tomato and Oregano Dip
Creamy White Bean Dip In The Style Of Hummus
If you are 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 decadent confit tomato and garlic topping makes an impressive sharing dish that can be served as a dip, as a side to grilled meats or vegetables, or as a starter with bread for al fresco meals and BBQs.
How To Make Tomato Confit
A simple process that draws out rich, luxurious flavour from tomatoes and garlic, and a leftover confit oil that can be stored in the fridge and used for other dishes later. To make a confit, place chopped tomatoes and garlic in a saucepan and cover with olive oil (or good quality rapeseed oil). The oil is gently brought to a soft boil and immediately turned to a simmer until the ingredients become soft and juicy.
White Bean Dip Recipe
White bean dip is easier to make than hummus, the beans blend instantly, 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 silky 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), spread it into a serving dish, top with the confit tomatoes, and drizzle generously with the strained flavour-infused tomato confit oil. A sprinkling of fresh oregano adds a fresh Mediterranean feel and taste.
How To Serve White Bean Confit Tomato and Oregano Dip
Serve this dip with toasted crusty bread, tortilla chips or crackers. You might want to keep a batch in the fridge and take it out whenever you like to eat it as a snack. It is also a great accompaniment to grilled or baked fish and grilled meats and vegetables.
Recipe: White Bean Confit Tomato and Oregano Dip
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 medium-sized chunks. Peel the garlic cloves and chop them into smaller pieces. Place both in a small saucepan with a good pinch of salt. Pour in enough olive oil to just cover the top of the tomatoes, but no more. Bring to a gentle boil, then reduce the heat and simmer for up to 30 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 or crackers.
