Sweet and Spicy Roasted Veggies on a White Bean Spread
Experience a burst of flavors with our Sweet and Spicy Roasted Veggies on a Roasted Garlic & White Bean Spread. It's a wholesome, satisfying, and easy-to-make main dish that's perfect for a nutritious, plant-based meal.
Servings
Ingredients
White bean/roasted garlic spread
- 6 cloves garlic peeled
- 1 tbsp olive oil
- 1 rosemary sprig
- 1 cup cooked cannellini beans see notes
- ½ cup thick dairy-free yogurt I used soy
- 1 ½ tbsp fresh lemon juice
- 1 pinch sea salt flakes
Toppings
- 1 tsp olive oil
- 1 ½ tsp za’atar spices
- 1 ½ tsp harissa paste
- 1 tsp maple syrup
- 1 pinch sea salt flakes
- 1 ½ cups cooked chickpeas
- 14 oz Brussels sprouts cut in quarters
- 4 carrots chopped (approx 7 oz/200 g)
- 2 tbsp pistachios roughly chopped
- 2 tbsp fresh parsley finely chopped
Instructions
- Prepare the garlic confit dip: Preheat your oven to 400°F (200°C).In a small, oven-safe dish, add 1 tbsp olive oil, the garlic and the rosemary. Cover the dish and roast in the oven for 15 minutes to 20 minutes, until the garlic is slightly golden (it will keep cooking for a little bit when removed from the oven, so no need to over cook it). Allow to cool down slightly, and remove the rosemary.In a small blender, combine the roasted garlic with its oil, cannellini beans, yogurt, lemon juice, and salt. Blend until perfectly smooth. Keep in the fridge until ready to use. The dip will harden and thicken the longer it's left in the fridge.
- Prepare the roasted veggies: In a separate bowl, combine the olive oil, za’atar, harissa, maple syrup and salt. Add the chickpeas, carrots and Brussels sprouts, and toss until they’re well coated. Transfer to a baking sheet and roast in the oven for 20 to 25 minutes, until the chickpeas are slighlty crispy.
- To serve: spread the garlic confit dip in a bowl, layer with the roasted veggies and top with a sprinkle of pistachios and parsley, enjoy!
Video
Notes
Ice cubes: If your beans are cooked from dry (not canned), you might want to add a few ice cubes to the blender and process until the mixture is perfectly smooth. This will give your white bean spread a creamy texture. Beans from a can retain more liquid, so you likely won't need to add ice.
Double the dip: If you do not have a small blender, I recommend doubling the dip ingredients to ensure there is enough to get the blades running properly, which will give you a smooth dip. You can easily double the ingredients, by adjusting the serving sizes above the ingredients list.
It keeps for 5 days in the fridge and trust me, you’ll appreciate the leftovers! I have mine on toast, with crackers, in wraps, as a salad dressing and more—it’s AMAZING!
It keeps for 5 days in the fridge and trust me, you’ll appreciate the leftovers! I have mine on toast, with crackers, in wraps, as a salad dressing and more—it’s AMAZING!
Nutritional Information - Per Serving
Calories 618kcal | Carbohydrates 61g | Protein 31g | Fat 21g | Sodium 351mg | Fiber 24g | Vitamin A 949IU | Vitamin C 140mg | Calcium 322mg | Iron 10mg