Eggless Roasted Garlic White Bean Dip

Total time1 hr 5 min

Prep time10 min

Cook time45 min

4.5

(14)

Creamy, deeply savory, and packed with plant-based protein, this white bean dip is the kind of thing you'll want to keep on rotation for snacking, entertaining, or spreading onto everything in sight. The real magic comes from roasting a whole head of garlic low and slow until the cloves turn golden, buttery, and almost sweet — then blending them straight into the beans for a flavor that tastes far more complex than the ingredient list suggests. Cannellini beans give the base a naturally silky texture, and a splash of fresh lemon juice plus smoked paprika keep things bright and just a little smoky. A drizzle of good olive oil and a pinch of paprika on top make it look like something you'd order at a restaurant. Because every ingredient here is straightforwardly plant-based and whole, there's no need to scan labels for hidden binders or emulsifiers that sometimes sneak into store-bought dips. It comes together in a food processor with minimal effort, and the result is a smooth, scoopable dip that holds its shape beautifully on a board or in a bowl.

About Fig

Fig 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!