Mustard Free Roasted Garlic White Bean Dip
Creamy, garlicky, and deeply savory, this white bean dip is the kind of thing that disappears from the table before you even sit down. A whole head of garlic gets roasted low and slow until the cloves turn golden and jammy, then gets blended right into silky cannellini beans with bright lemon juice, smoky paprika, and a touch of cumin. The result is a dip that tastes far more complex than the ingredient list suggests. For anyone navigating mustard-free eating, this recipe is a genuine win — store-bought dips and spreads are notorious for sneaking in mustard flour or mustard seed as a hidden thickener or flavor booster, but every ingredient here is clean and straightforward. A drizzle of good olive oil and a pinch of smoked paprika on top make it look as impressive as it tastes. Serve it with warm pita, crunchy vegetables, or crusty bread and watch it become a permanent fixture in your snack 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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