Gut Friendly Roasted Garlic White Bean Dip
Creamy, savory, and deeply satisfying, this white bean dip gets its irresistible depth from a whole head of slow-roasted garlic that turns golden and sweet in the oven. Cannellini beans are a gut-friendly powerhouse — packed with prebiotic fiber that feeds beneficial bacteria — and blending them smooth makes them easy to digest without sacrificing any of that hearty, filling quality. A splash of fresh lemon juice and a pinch of smoked paprika keep the flavor bright and complex, so this never tastes like a compromise. The roasting step is hands-off and completely worth it; those caramelized cloves squeeze right out of their skins and melt into the dip for a richness that raw garlic simply can't match. Everything comes together in a food processor, so the texture is silky and consistent every single time. Serve it with your favorite dippers, spread it on toast, or use it as a base for grain bowls — it's the kind of versatile recipe that earns a permanent spot in your weekly 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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