| Ingredients |
- 1 head garlic sliced in half and roasted until golden
- 2 cups White beans soaked
- 1 onion sliced and sautéed
- 1 tbsp Cold pressed olive oil
- Salt to taste
- Fresh cracked pepper
Servings: 4
Instructions
- Puree beans with roasted garlic (that has been squeezed from the skin)
- Finish with a drizzle of cold pressed oil and chopped flat leaf parsley.
Recipe Notes
Roasting the garlic can take up to an hour and longer for elephant garlic – slice the bulb in half and place flat side down on an oiled baking tray