Nutmeg Free Roasted Garlic White Bean Dip
Creamy, deeply savory, and packed with plant-based protein, this white bean dip is the kind of thing that disappears fast at any gathering. Roasting a whole head of garlic low and slow transforms it into something almost sweet and buttery, which blends seamlessly into the cannellini beans for a rich, velvety base. A hit of fresh lemon juice and smoked paprika keep the flavor bright and just a little smoky, while ground cumin adds warmth without overwhelming the dip. The whole thing comes together in a food processor, so the effort is minimal and the payoff is huge. For anyone navigating spice blends and pre-made dips at the store, nutmeg has a sneaky way of showing up in unexpected places — but every ingredient here is straightforward and easy to verify. There's no warm baking spice hiding in this recipe, just clean, honest flavors you can feel good about. Serve it with pita, crackers, or a pile of fresh vegetables and finish with a drizzle of good olive oil and a dusting of smoked paprika for a presentation that looks far more impressive than the work it took to make it.
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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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