Carrageenan Free Roasted Garlic White Bean Dip
Roasting a whole head of garlic until the cloves turn deeply golden and buttery-soft is the move that takes this creamy white bean dip from good to genuinely unforgettable. The slow oven heat mellows all the sharpness out of the garlic, leaving behind a rich, almost nutty sweetness that blends seamlessly with the cannellini beans. A hit of fresh lemon juice, ground cumin, and smoked paprika round everything out so each bite has real depth and a gentle warmth. Many store-bought dips and spreads rely on stabilizers and thickeners — including carrageenan — to achieve that smooth, scoopable texture, but here the creaminess comes entirely from the beans themselves, a drizzle of good olive oil, and a splash of water blended in until the consistency is just right. Every single ingredient in this recipe is whole and straightforward, so you know exactly what you're eating. Finish it with a scatter of fresh parsley and a dusting of smoked paprika and it looks like something you'd order at a restaurant. Serve it with warm pita, crunchy vegetables, or just a spoon — no judgment.
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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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