Gelatin 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 takes this creamy white bean dip from good to genuinely unforgettable. The natural sugars in the garlic caramelize in the oven, mellowing out any sharpness and adding a rich, almost nutty sweetness that blends beautifully with the cannellini beans. A hit of fresh lemon juice, ground cumin, and smoked paprika round everything out, giving the dip a bright, layered flavor that tastes far more complex than the ingredient list suggests. Many store-bought dips and spreads sneak in stabilizers or thickeners that can be hard to vet, so blending this one yourself means you know exactly what's in the bowl. The food processor does the heavy lifting, and a splash of water added gradually gets the texture perfectly smooth and scoopable without any animal-derived additives. Finish it with a drizzle of good olive oil and a dusting of smoked paprika, and it looks as impressive as anything you'd find at a restaurant. Serve it with warm pita, crunchy vegetables, or crusty bread — it disappears fast either way.
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!