Pistachio 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 anyone even realizes how simple it was to make. Roasting a whole head of garlic low and slow transforms it into something almost buttery, and when it gets blended with cannellini beans, lemon juice, and a touch of smoky paprika, the result is genuinely addictive. The texture is silky and scoopable — exactly what you want clinging to a piece of crusty bread or a crisp vegetable. For anyone navigating nut allergies or sensitivities, dips and spreads can be a minefield, since many store-bought versions are produced in facilities that also handle tree nuts. This one is made entirely from pantry staples and fresh aromatics, so you stay in full control of every ingredient that goes into the bowl. The cumin and smoked paprika add warmth and depth without relying on any nut-based ingredients or oils. A final drizzle of olive oil and a scatter of fresh parsley make it look like something you'd order at a restaurant, even though the whole process is remarkably hands-off.
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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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