Nitrate & Nitrite Free Roasted Garlic White Bean Dip
Creamy, garlicky, and deeply satisfying, this white bean dip is the kind of snack that disappears fast at any gathering. Roasting a whole head of garlic low and slow transforms it into something almost buttery, and when it gets blended with cannellini beans, lemon juice, and a touch of cumin, the result is rich and complex without a single processed ingredient in sight. That matters more than it might seem — many store-bought dips and spreads rely on cured or preserved components that can sneak in unwanted additives, so making this from scratch puts you fully in control. Every ingredient here is clean and straightforward: olive oil, fresh lemon, dried spices, and beans straight from the can. The smoked paprika adds a subtle warmth and a gorgeous pop of color on top, making it look as good as it tastes. Serve it with pita, crackers, or a pile of fresh vegetables 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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