Roasted Vegetables with White Bean and Garlic Dip

 

Serves: 4

Preparation:  20 minutes

Cooking Time:  40 minutes

 

 

This recipe was sourced on social media and shared here courtesy of 

plantbaes.com - Sarah Cobacho - published 1st April 2025

 

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Ingredients 

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White bean/roasted garlic spread

• 6 garlic cloves - peeled

• 1 tablespoon (15 ml) olive oil

• 1 rosemary sprig

• 1 cup (170 g) cooked cannellini beans- see notes

• ½ cup (120 ml) thick dairy-free yogurt - I used soy

• 1.5 tablespoon (22 ml) lemon juice

• 1 pinch sea salt flakes

 

 

Toppings

• 1 tsp (5 ml) olive oil

• 1.5 tsp (4 g) za’atar spices

• 1.5 tsp (8 g) harissa paste

• 1 tsp (5 ml) maple syrup

• 1 pinch sea salt flakes 

• 1.5 cups (250 g) cooked chickpeas

• 14 oz (400 g) Cauliflower florets

• 4 carrots - chopped (approx 7 oz/200 g)

• 2 tbsp (15 g) pistachios - roughly chopped

• 2 tbsp (8 g) fresh parsley - finely chopped

 

 

 

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Method

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1. 
   Prepare the garlic confit dip: Preheat your oven to 400°F (200°C).
    

2. In a small, oven-safe dish, add 1 tbsp of 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.
    

3. 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.
    

4. Prepare the roasted veggies: In a separate bowl, combine the olive oil, za’atar, harissa, maple syrup and salt.
    

5. Add the chickpeas, carrots and cauliflower florets, and toss until they’re well coated.
    

6. Transfer to a baking sheet and roast in the oven for 20 to 25 minutes, until the chickpeas are slightly crispy.
    

7. 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!