Celery 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 transforms this white bean dip from good to genuinely craveable. Cannellini beans blend up incredibly silky in the food processor, and when you squeeze in that caramelized garlic alongside bright lemon juice, cumin, and smoked paprika, the result is rich, complex, and way more interesting than anything you'd grab off a store shelf. The whole thing comes together without a single stalk of celery or any celery-derived ingredient, so there's no need to scan labels or second-guess the ingredient list. It's naturally free of that concern from start to finish, relying on pantry staples and fresh aromatics alone. A drizzle of good olive oil and a pinch of extra smoked paprika on top make it look as impressive as it tastes. Serve it as a dip with warm pita or crunchy vegetables, spread it thick on toast, or use it as a base for a grain bowl — it holds its shape beautifully and keeps well in the fridge for easy snacking all week.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!