
Creamy, garlicky, and deeply satisfying, this white bean dip is the kind of snack that earns a permanent spot in your weekly rotation. Cannellini beans are a fantastic source of plant-based protein and fiber, both of which help support steady blood sugar levels — something that matters a lot when you're managing hormonal health. Roasting a whole head of garlic low and slow transforms it into something almost sweet and buttery, which means you get incredible depth of flavor without relying on anything processed or inflammatory. A hit of lemon juice and smoked paprika keeps things bright and complex, so it never tastes like a "health food" compromise. Extra-virgin olive oil shows up twice — once in the roasting, once blended right into the dip — adding those beneficial monounsaturated fats that fit neatly into an anti-inflammatory way of eating. Blend it smooth, pile it into a bowl, and serve it with whatever you have on hand for dipping. It comes together with minimal effort and keeps well in the fridge, making it one of the easiest ways to have something genuinely nourishing ready to go.
Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings












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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
