Call it a dip or a spread, this roasted tomato and white bean dip recipe is packed with flavour. Roasting tomatoes really concentrates their taste. Add a few herbs and spices then combine them with beans to add body and a lovely, velvety creaminess that will have your taste buds dancing.
Prep Time10 minutesmins
Cook Time40 minutesmins
Total Time50 minutesmins
Course: Dips, Spreads & Sauces, Starter
Cuisine: British
Keyword: dip, spread, summer, tomatoes, white beans
Slice the tomatoes in half and place in an ovenproof dish, cut side up and in a single layer.
400 g tomatoes
Scatter the herbs, spices and salt over the top, then drizzle with the olive oil.
2 tbsp extra virgin olive oil, 1 tsp herbes de Provence, ½ tsp cumin seeds, ½ tsp chilli flakes, ½ tsp sea salt
Roast in the middle to top part of the oven for about forty minutes. The exact time will depend on the size and type of your tomatoes. They're done when reduced in size by about a third and are just starting to caramelise around the edges.
Scrape the tomato and their juices into a blender along with the remaining ingredients. Blend until you have a smoothish dip or keep going until it's completely smooth. If it's too stiff add a little warm water.
225 g cooked white beans, 1 clove garlic, ½ lemon
Check for seasoning and add more if required.
Serve warm or at room temperature with crudités and crackers or as part of a meze style meal. A drizzle of olive oil over the top adds an optional flourish.
Notes
Serving size will very much depend on what you use it for. As a dip it should serve eight people.If liked, reserve three to five of the smaller roasted tomato halves to decorate the top of the dip.You’ll find additional tips and info about this recipe in the main body of the post.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.