Seed Oil Free Roasted Garlic White Bean Dip
Creamy, garlicky, and deeply savory, 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 buttery and sweet, and blending it into cannellini beans creates a silky, rich base that feels indulgent without any heaviness. Every drop of fat in this recipe comes from extra-virgin olive oil — a cold-pressed fruit oil that's a world away from the industrially processed seed oils hiding in most store-bought dips and spreads. That distinction matters, and it's exactly what makes this a smart, clean option when you're being intentional about what goes on the table. A hit of fresh lemon juice, cumin, and smoked paprika keep the flavor bright and layered, so it never tastes like you're missing anything. Serve it with warm pita, raw vegetables, or a crusty slice of bread, and finish with a drizzle of olive oil and a dusting of paprika for a presentation that looks genuinely impressive with almost zero extra effort.
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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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