Walnut Free Roasted Garlic White Bean Dip
Roasting a whole head of garlic until the cloves turn deeply golden and buttery-soft is the secret that makes this creamy white bean dip genuinely irresistible. Cannellini beans blend up luxuriously smooth in the food processor, soaking up all that mellow, caramelized garlic flavor along with bright lemon juice, earthy cumin, and a whisper of smoked paprika. The result is a dip that tastes far more complex than the short ingredient list suggests — rich, savory, and just a little smoky. Store-bought dips and spreads can be a minefield when you're avoiding tree nuts, since shared facilities and unexpected add-ins are common, but every single ingredient here is straightforward and easy to verify. A drizzle of good olive oil and a pinch of extra smoked paprika on top make it look as impressive as it tastes. Scoop it up with pita, crackers, or fresh vegetables — it holds its shape beautifully and keeps well in the fridge for easy snacking throughout the week.
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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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