Roasted Tomato and White Bean Dip

Roasted Tomato and White Bean Dip

Bring roasted tomato and white bean dip to the table for something different alongside a drink. The recipe balances flavour and texture using straightforward techniques and measured ingredients. Serves 4. Have everything ready before you start, follow the cooking and cooling times below, and pour a small glass of Golden Ale when the food is ready.

Ingredients

Serves 4

• 300 g cherry tomatoes

• 400 g tin cannellini beans, drained

• 2 garlic cloves

• 2 tbsp olive oil

• 1 tsp oregano

• 1 tbsp red wine vinegar

• 1/4 tsp salt

• 1 small ciabatta (vegan)

Instructions

1. Heat oven to 210°C, 190°C fan. Toss tomatoes and unpeeled garlic with half the oil and oregano.

2. Roast for 20–25 minutes until tomatoes split. Cool for 5 minutes and squeeze garlic from skins.

3. Blend beans, garlic, remaining oil, vinegar, salt and half the tomatoes until smooth, adding 2 tbsp water if needed.

4. Spoon into a bowl and top with remaining tomatoes and their juices. Serve with toasted ciabatta.

Serving Suggestions

Serve as a starter or part of a sharing spread, using the temperature and accompaniments in the method. Set out small plates and let guests help themselves.

Pairing Tips

Start with Golden Ale. Light biscuit malt and gentle citrus hops suit savoury herbs and crisp textures without overpowering them. Serve a modest measure so the drink supports the food. An alcohol-free beer in a similar style is also an option; choose one with a comparable balance of sweetness and bitterness.