Macadamia Free Roasted Garlic White Bean Dip
Creamy, smoky, and deeply savory, this white bean dip is the kind of thing that disappears from the table before you even sit down. Roasting a whole head of garlic low and slow transforms it into something almost sweet and buttery, and blending it into cannellini beans with lemon juice, cumin, and smoked paprika creates a dip with serious depth. The food processor does all the heavy lifting, and a splash of water at the end gets the texture perfectly smooth and scoopable. It's a naturally nut-free recipe from start to finish — no swaps needed, no label-checking required — which makes it a genuinely stress-free option for entertaining or everyday snacking. A drizzle of good olive oil and a pinch of extra paprika on top make it look like something you ordered at a restaurant. Serve it with warm 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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