Creamy White Bean Spread with Golden Garlic

Ingredients

• 1/2 oz (15 g) shallot
• 1 tbsp (15 ml) extra-virgin olive oil
• 3 (9 g) garlic cloves
• 1/4 oz (10 g) sun-dried tomatoes
• 1 tsp (2 g) dried rosemary
• 5 1/2 oz (150 g) canned white beans, drained
• 1 tbsp (15 ml) cold water
• 3 oz (80 g) plain Greek yogurt, 0%
• 1 tsp (5 ml) balsamic vinegar

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Method

1. Slice the garlic and the shallot thin and warm them in the olive oil with the sun-dried tomatoes and the dried rosemary, crumbled, over a low flame 2 minutes, until golden.
2. Blitz the drained canned white beans in a small food processor with the cold water 1 minute, to a smooth paste.
3. With the motor running pour in the golden oil with its slices and tomatoes, then beat in the plain Greek yogurt until it turns glossy.
4. Scrape it into a bowl, stir the balsamic vinegar through and let it stand half an hour in the cold: what looks slack now firms. Four days cold, beaten with a spoonful of water if it stiffens, under roast chicken or over hot grilled aubergine.