Chicken Free Roasted Garlic White Bean Dip
Creamy, garlicky, and deeply satisfying, this white bean dip is the kind of thing that disappears fast at any gathering. Roasting a whole head of garlic low and slow transforms it into something almost sweet and buttery, and when it gets blended with cannellini beans, lemon juice, and a touch of smoked paprika, the result is genuinely addictive. The texture is silky and scoopable — exactly what you want clinging to a piece of crusty bread or a handful of fresh vegetables. Everything here is completely plant-based and built from pantry staples, so there's no need to scan labels for hidden poultry-derived broths or additives that sometimes sneak into store-bought dips. A drizzle of good olive oil and a pinch of paprika on top makes it look far more impressive than the effort involved. Whether you're setting out a spread for guests or just want something satisfying to snack on through the week, this one earns a permanent spot in the rotation.
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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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