Name: White Bean Dip with Roasted Rosemary Veg
Prep time: 10 min
Cook time: 20 min
Yield: 4
Ingredients: 2 x 400g tins of cannellini beans, drained; 2 tbsp tahini; Juice of 1 lemon; 2 sprigs of rosemary; FOR THE ROASTED VEG; 1 fennel bulb; 1 red onion; 1 courgette; 4 garlic cloves; 5 tbsp olive oil; Sea salt and freshly ground black pepper; 500g cherry tomatoes, on the vine; 2 sprigs of rosemary; FOR DIPPING; ½ a sourdough baguette; Olive oil

VMG Recipes