This dip serves 4 and takes about 10 minutes to prepare if you have roast garlic in the fridge. (Otherwise it takes an hour and ten minutes.)

Ingredients

• 2 x 410 g tins of cannellini beans, organic if you can get them
• 2 tblsp roast garlic
• a handful of flat leaf parsley, chopped into strips
• 1/2 a lime, squeezed
• 6 Brussels sprouts, thinly sliced
• 1 clove chopped garlic
• a little olive oil for frying
• a half tspn brown sugar
• a slurp of tamari
• olive oil to serve
• a loaf of Turkish bread, sliced

How it's done

1. Prepare the beans: Drain and rinse the beans. Place them in a microwave-safe dish and heat them on high for around 45 seconds. Add roast garlic, lime juice and parsley.
2. Prepare the Brussels sprout: Fry the sliced Brussels sprouts quickly in olive oil with the chopped chopped garlic, brown sugar and a slurp of tamari. Put the Brussels sprouts mix in the bowl with the beans.
3. Put it together: Using a potato masher, mash the bean mix together.
4. Serve it: Toast or warm up the Turkish bread to serve, then pour some good quality olive oil over the bean dip.