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Garlicky White Bean Dip with Sweet Potato Fries Recipe


  • 1 large head garlic
  • 60ml extra-virgin olive oil, plus more for drizzling
  • 285g frozen sweet potato fries, store-bought and preferably waffle-cut
  • 265g cooked white beans or one 425g can, drained
  • 2tbsp fresh lemon juice
  • 1tsp Dijon mustard
  • ½ tsp kosher salt
  • ¼ tsp freshly ground black pepper
  • Sumac, paprika, or cayenne pepper
  • Flaky salt (optional)
  • 2tbsp za’atar


Set an oven rack in the centre position and preheat the oven to 220°C/gas 7. Line a rimmed baking sheet with parchment paper.

Remove any loose papery skins from the garlic and cut off about 1.5 cm of the top. Place on a square of parchment paper or foil and drizzle with 2 tbsp of the oil. Seal tightly and place on one side of the prepared baking sheet. Roast for about 15 minutes, then scatter the frozen sweet potato fries on the other side of the baking sheet in a single layer. Bake for 15 to 20 minutes, or according to the directions on the package, until the fries are golden and crispy. By then the garlic should be buttery soft when pierced with a knife.

Remove the garlic packet. Reduce the oven temperature to 120°C/gas . and keep the fries warm in the oven while you make the dip.

When the garlic is cool enough to handle, squeeze the roasted garlic from each clove into the bowl of a food processor, saving the oil left behind to drizzle on the finished dip. Add the beans, 2 tbsp of the lemon juice, and the mustard, kosher salt, and black pepper. Process on high speed until smooth and creamy, about 1 minute, scraping down the sides of the bowl halfway through. With the machine running, pour the remaining 2 tbsp oil through the feed tube in a slow stream until you have a smooth sauce that is the consistency of warm hummus. Season to taste with up to 2 more tbsp of the remaining lemon juice.

Spoon the dip into a small bowl, drizzle with the remaining garlic oil, and sprinkle with sumac and flaky salt (if using). Toss the hot sweet potato fries with a drizzle of olive oil and sprinkle evenly with the za’atar, tossing again to coat. Serve immediately with the dip.

Rrecipe excerpted from The Brain Health Kitchen by Annie Fenn (Artisan Books). Copyright© 2023. Photographs by Alexandra Grablewski


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