Turmeric Free Roasted Garlic White Bean Dip
Creamy, garlicky, and deeply satisfying, this white bean dip is the kind of thing that disappears from the table before anyone realizes how easy it was to make. Roasting a whole head of garlic low and slow transforms it into something almost buttery, and blending it into cannellini beans creates a silky, rich base that feels far more indulgent than it actually is. A squeeze of fresh lemon juice and a hit of smoked paprika round out the flavor beautifully, giving you that complex, layered taste without any of the golden spice that so many similar dips and hummus-style spreads tend to sneak in. For anyone navigating a sensitivity to turmeric, store-bought bean dips and restaurant mezze spreads can be a minefield — this one keeps things clean and completely transparent from start to finish. The ingredient list is short, the process is straightforward, and the result is a dip worthy of a dinner party spread or a lazy afternoon snack. Serve it with warm pita, crunchy vegetables, or crusty bread, and don't skip that final drizzle of olive oil — it makes the whole thing look as good as it tastes.
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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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