Bold Bean Co

Directions

1. step 1

   Heat the oven to 180C. Cut the top off the garlic bulb, exposing the tops of the garlic cloves. Put on a small square of foil and rub with the olive oil and a pinch of salt. Scrunch up the foil to seal in the bulb. Roast for 20-25 minutes.

2. step 2

   Meanwhile, add half of the beans, half of the olives, one tablespoon of capers and a handful of the coriander to a blender or food processor. Once the garlic has cooled slightly, remove the foil and squeeze the garlic from its skins into the blender. Plus to create a rough paste. If it’s too thick at this point, add a spoonful more of the bean stock (or water) to loosen - you’re looking for a chunky hummus-like consistency.

3. step 3

   Add the tapenade to a large mixing bowl and stir through the remaining beans and all but a small handful of olives and capers (we’ll use the rest for garnish). Stir through the olive oil and lime juice. Season to taste, adding more lime if it needs that extra acidity.

4. step 4

   Spread the tapenade onto your crostinis or crackers. Arrange onto a platter and scatter over any remaining olives, capers and coriander. Serve with a squeeze of lime.