Greek Style Loaded White Bean Dip

Preheat the oven to 160°C fan/180°C non fan/gas mark 4. Remove the papery outer layer of garlic without taking apart the bulb. Cut-off the top fifth of the bulb, exposing the inside of the clove. Drizzle with olive oil, wrap in aluminium foil, and seal it closed. Cook for 30 minutes, or until a fork can easily pass through.

Add the rinsed white beans, roasted garlic, lemon juice, olive oil (for bean dip), cumin, rosemary, salt, and pepper to a food processor. Blend until smooth, scraping down the sides as needed, to create a creamy bean dip. Adjust seasoning to taste.

Transfer to a shallow serving bowl, smooth-out with the backside of spoon, dress with olive oil and rosemary.

For the salad, halve the olives and tomatoes, slice the cucumber, peel and finely chop the onion, and thinly slice the peppers.

In a large bowl, combine the olives, cucumber, tomatoes, peppers, onion, and garlic. Drizzle with olive oil, sprinkle with oregano, and season generously with salt and pepper. Toss well, then fold in the fresh herbs just before serving.

Serve the salad alongside the bean dip and garnish with extra herbs, and sumac or paprika. Serve with lemon wedges if you have them.