Roasted Garlic & White Bean Spread with Veggies

Sweet & Spicy Roasted Veggies on a Roasted Garlic & White Bean Spread

Enjoy this perfect recovery meal after a hiking training session or a day on the trails.

A delicious protein-packed, high in fibre meal, suitable for vegans and gluten-free!! 

White bean and roasted garlic spread. 

·        10 small garlic cloves 

·        3 tbsp olive oil 

·        1 rosemary sprig fresh or dried 

·        1 can cannellini beans (420g) 

·        1 cup thick natural yogurt * 

·        1  lemon, juiced (3 tbsp) 

·        salt + pepper to taste 

Roast Vegetables. 

·        1 can chickpeas (400g) 

·        3-4 cups of any roughly chopped vegetables to roast (e.g Brussels sprouts, carrots, cauliflower, zucchini, sweet potato, pumpkin) 

·        2 tsp olive oil 

·        ½ tbsp za’atar** spices 

·        ½ tbsp harissa 

·        1 tsp maple syrup 

·        pinch of salt 

·        2 tbsp chopped pistachios 

·        2 tbsp chopped fresh coriander and/or parsley 

Instructions 

·        Preheat your oven to 210 C.  

·        Place the garlic, olive oil, and rosemary in a small oven-safe dish. Cover the dish and roast in the preheated oven for 15 minutes. This will infuse the oil with the flavours of garlic and rosemary...allow to cool slightly 

·        In a blender, combine the roasted garlic, cannellini beans, yogurt, lemon juice, salt, pepper, and half of the olive oil. Blend for 1 minute to combine the ingredients to a creamy texture. 

·        In a separate bowl, combine the remaining olive oil, za’atar, harissa, maple syrup, and salt. This will be the spice mix for your vegetables. 

·        Place the chickpeas, and veggies on a baking tray. Toss them with the spice mix until they’re well coated. 

·        Roast the spiced vegetables in the oven for 20 minutes. This will give them a delicious, caramelized flavour. 

·        To serve, spread about 1 cup of the white bean/garlic spread on each plate. Top with the roasted veggies, and sprinkle with diced pistachios and fresh herbs.  

* Use soy yogurt for vegans 

** Moroccan spice mix works too