Pecan 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 almost jammy, then gets blended straight into silky cannellini beans with bright lemon juice, earthy cumin, and smoky paprika. The result is a dip that tastes far more complex than the ingredient list suggests. Because every component here is a whole, simple pantry staple, there's no need to scan labels for hidden nut-based additives or worry about cross-contact from shared processing facilities — it's naturally free of tree nuts from start to finish. A drizzle of good olive oil and a pinch of smoked paprika on top make it look stunning on any spread. Serve it with warm pita, crackers, or a pile of fresh vegetables and watch it become your most-requested party dish.
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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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