Sesame Free Roasted Garlic White Bean Dip
Creamy, garlicky, and deeply savory, this white bean dip is the kind of thing that disappears fast at any gathering. A whole head of garlic gets roasted low and slow until the cloves turn golden and almost jammy, then gets blended right into the cannellini beans for a flavor that's rich without being heavy. Bright lemon juice, smoky paprika, and a touch of cumin round everything out into something that tastes far more complex than the ingredient list suggests. For anyone navigating sesame allergies or sensitivities, this dip is a genuine find. Traditional hummus is off the table thanks to tahini, and store-bought bean dips often sneak in sesame oil or are processed on shared equipment — so having a homemade option you can fully trust is a big deal. Every ingredient here is straightforward and easy to verify, which means you can serve it with total confidence. A final drizzle of olive oil and a dusting of smoked paprika make it look as good as it tastes, whether you're setting it out for guests or just scooping it up with whatever you have on hand.
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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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