Soy Free Roasted Garlic White Bean Dip

Total time1 hr 5 min

Prep time10 min

Cook time45 min

4.5

(14)

Creamy, garlicky, and deeply savory, this white bean dip is the kind of thing that disappears from the table before you even sit down. Roasting a whole head of garlic low and slow transforms it into something almost buttery, and blending it with cannellini beans and bright lemon juice creates a dip that feels far more indulgent than its ingredient list suggests. A touch of cumin and smoked paprika add just enough warmth and depth to keep every bite interesting. Many store-bought dips and spreads sneak in soy-based emulsifiers or oils, so making your own from scratch means you know exactly what's in the bowl. Every ingredient here — olive oil, beans, lemon, spices — is naturally free of soy without any substitutions required. Finish it with a drizzle of good olive oil and a scatter of fresh parsley, and it looks like something you'd order at a restaurant. Serve it with pita, crackers, or raw vegetables and watch it become a permanent fixture in your snack rotation.

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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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