Pescatarian 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 caramelized garlic blends into the cannellini beans along with bright lemon juice, earthy cumin, and smoky paprika, creating a dip that's rich and complex without a single drop of dairy or meat in sight. It's naturally pescatarian-friendly from the ground up — no substitutions needed, no ingredients to second-guess at the store. The food processor does the heavy lifting, and a splash of water added gradually gets the texture silky-smooth and perfectly scoopable. A drizzle of good olive oil and a dusting of smoked paprika on top make it look like something you'd order at a restaurant. Serve it with warm pita, crackers, or a spread of fresh vegetables and it disappears fast — this is the kind of crowd-pleasing appetizer that earns recipe requests every single time.
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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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