Chestnut Free Vegan Roasted Garlic White Bean Dip Snack Cups with Smoked Paprika

Total time1 hr 5 min

Prep time15 min

Cook time40 min

4.9

(9)

Chestnut Free Vegan Roasted Garlic White Bean Dip Snack Cups with Smoked Paprika

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Ingredients

4 servings

For the dip

1 head garlic
2 tbsp olive oil, divided
1 can (15 oz) cannellini beans, drained and rinsed
2 tbsp tahini
2 tbsp lemon juice
1 tsp smoked paprika, plus more for garnish
½ tsp ground cumin
¼ tsp salt, plus more to taste
2–3 tbsp water

For the cups

12 belgian endive leaves or 12 cucumber rounds (about ½-inch thick)

For serving

1 tbsp fresh parsley, finely chopped (optional)
1 tsp extra-virgin olive oil, for drizzling (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Slice the top quarter off the head of garlic to expose the cloves, place it cut-side up on a small square of foil, and drizzle with 1 tbsp of the olive oil. Wrap the foil tightly around the garlic and set it on the baking sheet.
2
Roast the garlic for 35–40 minutes, until the cloves are deeply golden, very soft, and fragrant. Remove from the oven and let the packet rest, still wrapped, for 10 minutes.

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