Oats Free Roasted Garlic White Bean Dip
Roasting a whole head of garlic until the cloves turn deeply golden and buttery-soft is the move that takes this creamy white bean dip from good to genuinely unforgettable. The natural sweetness that develops in the oven mellows any sharpness, blending seamlessly with the cannellini beans, bright lemon juice, and warm hits of cumin and smoked paprika. Everything gets blitzed together in a food processor until silky smooth, with just enough water added to get that perfect, scoopable consistency. It's the kind of dip that looks impressive on a table but comes together with minimal effort and a short list of pantry staples. For anyone navigating grain sensitivities, this one is naturally free of oats and any oat-derived ingredients — every component is straightforward and easy to verify. A final drizzle of good olive oil and a dusting of smoked paprika make it look like something you'd order at a restaurant. Serve it with crudités, crackers you trust, or warm pita and watch it disappear fast.
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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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