Wheat Free 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 creamy white bean dip from good to genuinely craveable. The slow oven heat mellows out any sharpness and coaxes out a rich, almost nutty sweetness that blends seamlessly with the cannellini beans. Cumin and smoked paprika add just enough warmth and depth to keep every bite interesting, while fresh lemon juice brightens the whole thing up. Everything gets blitzed together until silky smooth, with a little water added gradually so you can dial in exactly the texture you want — thick enough to scoop, light enough to spread. For anyone navigating a wheat-free lifestyle, this kind of dip is a genuine win because every single ingredient here is naturally free of wheat with no substitutions required. Finish it with a drizzle of good olive oil, a pinch of smoked paprika, and some fresh parsley, and it looks as impressive as anything you'd find at a restaurant. Serve it with vegetable crudités, rice crackers, or corn tortilla chips 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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