Ingredients
Garlic Confit and Bean Spread
- 6 garlic cloves (peeled)
- 1 tbsp olive oil
- 1 rosemary sprig
- 1 cup cooked cannellini beans
- 1/2 cup thick dairy-free yogurt (soy-based)
- 1.5 tbsp lemon juice
- 1 pinch sea salt flakes
Roasted Vegetables and Chickpeas
- 1 tsp olive oil
- 1.5 tsp za’atar spices
- 1.5 tsp harissa paste
- 1 tsp maple syrup
- 1 pinch sea salt flakes
- 1.5 cups cooked chickpeas
- 14 oz Brussels sprouts (quartered)
- 4 carrots (chopped, approx 7 oz / 200 g)
Garnish
- 2 tbsp pistachios (roughly chopped)
- 2 tbsp fresh parsley (finely chopped)
Instructions
- Prepare the Garlic Confit Dip: Preheat your oven to 400°F (200°C). In a small, oven-safe dish, combine 1 tablespoon of olive oil, peeled garlic cloves, and a rosemary sprig. Cover the dish and roast for 15 to 20 minutes until the garlic is lightly golden. Remove from oven and let cool slightly, then discard the rosemary.
- Blend the Dip: In a small blender, combine the roasted garlic with its oil, cooked cannellini beans, dairy-free yogurt, lemon juice, and a pinch of sea salt. Blend until completely smooth. Refrigerate the dip until ready to serve; it will thicken as it chills.
- Prepare the Roasted Veggies: In a large bowl, mix 1 teaspoon olive oil, za’atar, harissa paste, maple syrup, and sea salt flakes. Add the cooked chickpeas, quartered Brussels sprouts, and chopped carrots. Toss thoroughly to evenly coat all ingredients.
- Roast the Vegetables: Spread the coated veggies and chickpeas on a baking sheet in a single layer. Roast in the same 400°F (200°C) oven for 20 to 25 minutes, stirring halfway through until chickpeas are slightly crispy and vegetables are tender.
- Assemble and Serve: Spread the garlic confit white bean dip evenly in serving bowls. Top with the warm roasted veggies and chickpeas. Garnish with roughly chopped pistachios and finely chopped fresh parsley. Serve immediately and enjoy this delicious, nutrient-packed dish.
Notes
- You can cook your own cannellini beans by soaking dried beans overnight and boiling until tender, or substitute canned beans (rinsed and drained).
- Use thick dairy-free yogurt such as soy or coconut-based for creaminess without dairy.
- Feel free to adjust the level of harissa to control heat according to your taste.
- The dip will thicken as it chills; you can thin it with a little water or extra lemon juice if needed before serving.
- To keep the veggies crispy, avoid overcrowding the baking sheet during roasting.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegan
