Xanthan Gum Free Roasted Garlic White Bean Dip

Total time1 hr 5 min

Prep time10 min

Cook time45 min

Xanthan Gum 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 white bean dip from good to genuinely craveable. The natural starches in cannellini beans blend into a silky, spreadable base that holds its shape beautifully — no thickeners, stabilizers, or additives needed whatsoever. A hit of fresh lemon juice, ground cumin, and smoked paprika layer in warmth and brightness, while a drizzle of good olive oil over the top makes it look like something you'd order at a restaurant. Many store-bought dips and spreads sneak in gums and stabilizers to achieve that smooth texture, so making your own means you know exactly what's in the bowl. The consistency is dialed in simply by adding water a tablespoon at a time as it blends, giving you full control over how thick or scoopable you want it. Serve it with pita, crackers, or raw vegetables, and don't skip the smoked paprika garnish — it adds a little drama and a lot of flavor in one pinch.

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Ingredients

6 servings

For the roasted garlic

1 whole head garlic
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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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