Rice Free Roasted Garlic White Bean Dip

Total time1 hr 5 min

Prep time10 min

Cook time45 min

4.5

(14)

Creamy, deeply savory, and packed with plant-based protein, this white bean dip is the kind of thing you'll want to keep in the fridge at all times. Roasting a whole head of garlic low and slow transforms it into something almost sweet and buttery, and that flavor carries the entire dip. Cannellini beans blend up incredibly smooth with good olive oil, bright lemon juice, and a warm hit of cumin and smoked paprika — no dairy, no grains, no fillers. For anyone navigating a grain-free lifestyle, dips and spreads can be a minefield of hidden starches and thickeners, but every single ingredient here is clean and straightforward. A splash of water added gradually while blending is the secret to getting that silky, scoopable texture without compromising the flavor. Serve it with crudités, grain-free crackers, or just a spoon — honestly, it holds up beautifully however you come at it. A drizzle of olive oil and a pinch of smoked paprika on top make it look like something you'd order at a restaurant.

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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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