Vegetarian Roasted Garlic White Bean Dip
Roasting a whole head of garlic until the cloves turn deeply golden and buttery-soft is the move that takes this dip from good to genuinely unforgettable. The sweetness and mellow depth that come out of that oven-wrapped head are impossible to replicate with raw garlic, and they pair beautifully with creamy cannellini beans blended smooth with bright lemon juice, earthy cumin, and a whisper of smoked paprika. Everything comes together in a food processor, so the effort is minimal but the result looks and tastes like something you'd order at a restaurant. It's rich and satisfying without relying on any dairy or eggs, making it a crowd-pleaser that works for a wide range of guests at the table. A drizzle of good olive oil and a pinch of smoked paprika on top give it that finishing-touch presentation that makes people reach for another scoop. Serve it with warm pita, crackers, or a spread of raw vegetables and watch it disappear fast.
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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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