YOU’LL NEED
1 head of garlic unpeeled
200g white cannellini beans, dry (or 425g can of cooked)
1/4 cup tahini
100g ice cubes
1 lemon, juice, and zest of
2 tsp coriander seeds, lightly toasted
2 tsp white miso
1/2 cup good quality olive oil
Salt
Pepper
METHOD
Rub garlic head in olive oil and wrap in foil.
Bake at 180°C for 15-20 mins or until tender. Allow to cool.
Pop cloves out of skin and set aside.
Cook beans in salted water until super tender.
Strain off water and reserve.
In a blender add all ingredients except olive oil.
Use pulse to form a smooth paste, scraping down the sides as you go.
With the blender running add olive oil in a steady stream.
Finish by seasoning with salt and pepper to your liking.
Note – you can adjust the consistency by adding some of the reserved cooking water for a lighter finish.
To Serve
Cut the burnt lentil sourdough into even slices. Spread on white bean & garlic hommus liberally.