Citric Acid Free Roasted Garlic White Bean Dip
Creamy, deeply savory, and packed with slow-roasted garlic flavor, this white bean dip is the kind of thing you'll want to keep in the fridge at all times. Roasting a whole head of garlic until the cloves turn golden and jammy is the real magic here — it mellows the sharpness and adds a rich, almost buttery depth that blends beautifully with the cannellini beans. Cumin and smoked paprika round everything out with just a whisper of warmth and smokiness. For anyone navigating a citric acid sensitivity, dips and spreads can be a minefield — preservatives and acidulants hide in nearly every store-bought option. This one keeps things clean and straightforward, with every ingredient easy to verify. The lemon juice is the only acidic element, and it's fresh and adjustable, so you can dial it back or leave it out entirely depending on your tolerance. The texture comes together in a food processor in about a minute, with a splash of water added gradually until it hits that perfect, scoopable consistency. Finished with a drizzle of olive oil and a dusting of smoked paprika, it looks as good as it tastes — whether you're serving it at a gathering or just snacking straight from the bowl.
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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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