Cinnamon Free Roasted Garlic White Bean Dip
Creamy, garlicky, and deeply savory, 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 buttery, and blending it with cannellini beans creates a silky, rich base that feels far more indulgent than it actually is. A squeeze of fresh lemon juice and a touch of smoked paprika round out the flavor beautifully without any warming spices that could cause issues for those avoiding cinnamon. Many store-bought dips and spice blends sneak cinnamon into unexpected places, so making this from scratch gives you full control over every ingredient. The food processor does most of the heavy lifting, and a little drizzle of olive oil plus a scatter of fresh parsley on top makes it look genuinely impressive on the table. Serve it with pita, crackers, or a pile of fresh vegetables and watch it vanish.
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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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