Anti Inflammatory Roasted Garlic White Bean Dip
Slow-roasting a whole head of garlic until the cloves turn deeply golden and buttery-soft is the kind of kitchen move that transforms a simple dip into something genuinely crave-worthy. Those caramelized cloves get blended with creamy cannellini beans, bright lemon juice, and a generous pour of extra-virgin olive oil — every single one of those ingredients carries real anti-inflammatory credentials. Cumin and smoked paprika add a warm, smoky depth that makes this taste far more complex than the short ingredient list suggests. The food processor does the heavy lifting, and a splash of water at the end brings everything to that perfect, silky-smooth consistency that holds its shape on a cracker or a piece of crusty bread. There are no inflammatory seed oils, refined starches, or mystery additives here — just whole, recognizable ingredients working together. This recipe makes six generous servings, so it's an easy make-ahead option for a gathering or a week of wholesome snacking straight from the fridge.
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Learn more →Ingredients
6 servings
For the roasted garlic
- 1 whole head garlic
- 1 tsp extra-virgin olive oil
For the dip
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 3 tbsp extra-virgin olive oil, plus more for drizzling
- 2 tbsp fresh lemon juice
- ½ tsp ground cumin
- ¼ tsp smoked paprika
- ¼ tsp fine sea salt, plus more to taste
- ¼ tsp black pepper
- 2–3 tbsp water, as needed
For serving
- 1 tbsp fresh flat-leaf parsley, finely chopped (optional)
- ¼ tsp smoked paprika, for garnish (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Place the garlic head cut-side up in a small baking dish or oven-safe skillet, drizzle with 1 tsp olive oil, and wrap tightly in aluminum foil.
- 2
Roast the garlic for 40–45 minutes, until the cloves are deeply golden, completely soft, and fragrant. Remove from the oven and let cool, still wrapped, for 10 minutes.
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