• 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


  1. Puree beans with roasted garlic (that has been squeezed from the skin)
  2. 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