Turkey Free Roasted Garlic White Bean Dip
Creamy, garlicky, and deeply satisfying, this white bean dip is the kind of thing that disappears fast at any gathering. Roasting a whole head of garlic low and slow transforms it into something almost buttery and sweet, and when it gets blended with cannellini beans, lemon juice, and a touch of smoked paprika, the result is genuinely addictive. The cumin adds just enough warmth to keep things interesting without overpowering the other flavors. Everything here is completely plant-based and built from pantry staples, so there's no need to scan labels for hidden poultry-derived additives or broths that can sneak into store-bought versions. A drizzle of good olive oil and a pinch of paprika on top make it look as impressive as it tastes. Serve it with pita, crackers, or a pile of fresh vegetables and watch it vanish before the main course even hits the table.
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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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