Tree Nut 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 you even sit down. 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 smoked paprika, the result is genuinely addictive. The texture is silky and scoopable — nothing grainy or heavy — thanks to a slow blend with just enough water to loosen things up perfectly. Store-bought dips can be a minefield when you're avoiding tree nuts, since shared facilities and unexpected add-ins show up constantly on ingredient labels, but every single component here is straightforward and easy to verify. Cumin and smoked paprika give it a warmth that makes it feel far more complex than the ingredient list suggests. Finish it with a drizzle of good olive oil and a scatter of fresh parsley, and it looks as impressive as anything you'd find at a restaurant spread. Serve it with pita, crackers, or raw vegetables and watch it become a permanent fixture in your snack rotation.
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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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