Ingredients

The following ingredients have 4 Servings
  • 1 cup cherry tomatoes
  • 1 sweet pepper (sliced (color of choice))
  • 1 small head of garlic
  • 1 1/2 tbsp olive oil
  • 2 pinches of sea salt
  • 1 1/2 cups white beans (canned, drained and rinsed)
  • 1/3 tsp sea salt
  • 1/2 tsp onion powder
  • 2 tsp nutritional yeast
  • 1/2 tsp Italian seasoning
  • Black pepper (to taste)
  • 1 1/2 tbsp tahini (or cashew butter)
  • 1 1/2 tbsp lemon juice
  • 6-8 tbsp water (to thin)
  • Parsley (for garnish (optional))

Instruction

  • You can watch the short video for visual instructions.Preheat the oven to 400 °F (205 °C), then cut off the top of the head of garlic (about 1/4-1/2 inch resp. 0,6-1,2 cm).
  • Add the cherry tomatoes, pepper, and garlic to a baking dish and drizzle with oil, and season with salt. Cover the garlic with a ramekin (or use tin foil) and roast for about 30 minutes.
  • Let the garlic cool until you can handle it, then gently squeeze the garlic cloves from the head until they pop out into the blender. Also, add all other dip ingredients (but not the roasted veggies) and blend until completely smooth. Use enough water to blend, start with a few tablespoons, then increase as needed.
  • Transfer the mixture to a shallow bowl, and create a swirl with the back of a spoon.
  • Top with the roasted tomatoes and sliced pepper (along with the remaining oil from the baking dish) and sprinkle with fresh parsley and optionally chili powder. Enjoy with naan or pita.