Roasted Garlic White Bean Dip
A silky Mediterranean cannellini bean dip infused with sweet roasted garlic, fresh lemon, and a whisper of smoked paprika. Perfect for parties, picnics, or a quick snack.
I love serving this dip with a drizzle of olive oil, a sprinkle of smoked paprika, and a few lemon zest curls for a pop of color. It's versatile enough to pair with crunchy vegetables, pita chips, or even spread on sandwiches. Plus, it's naturally vegan and gluten-free, making it a crowd-pleaser for almost any gathering.
Roasting the garlic takes a little time, but it's hands-off and fills your kitchen with an incredible aroma. Once you have that, the rest is as easy as blending everything together. Let's make it!
Ingredients
- 1 whole head garlic
- 1 tablespoon olive oil, plus more for drizzling
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 1/4 cup tahini
- 1/4 cup fresh lemon juice (from 1-2 lemons)
- 1 teaspoon lemon zest
- 1/2 teaspoon smoked paprika, plus more for garnish
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 2-4 tablespoons ice water, as needed
- Fresh parsley, chopped, for garnish
- Pita chips, crostini, or raw vegetables, for serving
Instructions
- Preheat oven to 400°F (200°C).
- Slice the top off the head of garlic to expose the cloves. Place on a piece of foil, drizzle with 1 tablespoon olive oil, and wrap tightly. Roast for 35-40 minutes, until cloves are soft and golden. Let cool slightly.
- Squeeze the roasted garlic cloves out of their skins into a food processor. Add the drained beans, tahini, lemon juice, lemon zest, smoked paprika, cumin, salt, and pepper.
- Process until smooth, scraping down the sides. With the motor running, drizzle in 2-4 tablespoons ice water until the dip is silky and light. Taste and adjust seasoning.
- Transfer to a serving bowl. Drizzle with olive oil, sprinkle with smoked paprika and parsley. Serve with pita chips or vegetables.
Cook’s tips
- For extra creaminess, add a tablespoon of Greek yogurt (if not vegan) or more tahini.
- Roast the garlic ahead of time and store in the fridge for up to 3 days.
- Ice water helps achieve a whipped, fluffy texture without adding oil.
- Double the recipe for a crowd; it disappears fast!
Substitutions
- Cannellini beans: use great Northern or butter beans.
- Tahini: substitute with cashew butter or sunflower seed butter for a nut-free version.
- Smoked paprika: regular paprika or a pinch of cayenne for heat.
- Lemon juice: lime juice for a different citrus twist.
Storage & reheating
Store in an airtight container in the refrigerator for up to 4 days. Bring to room temperature and stir before serving; if thickened, loosen with a little water or olive oil.
Frequently asked questions
Can I make this dip ahead of time?
Yes, it's perfect for making ahead. Prepare up to 3 days in advance and store in the fridge. The flavors meld and deepen over time.
Is this dip vegan?
Absolutely. All ingredients are plant-based, making it suitable for vegan and vegetarian diets.
What if I don't have a food processor?
You can use a blender, but you may need to scrape down the sides more often. Alternatively, mash the beans well with a fork or potato masher for a chunkier texture.
How can I adjust the consistency?
For a thinner dip, add more ice water or lemon juice. For a thicker dip, add more beans or a spoonful of tahini.
