This Roasted Garlic White Bean Dip transforms humble ingredients into a creamy, savory crowd-pleaser. The star is sweet, mellow roasted garlic blended with white beans, lemon, and tahini for incredible depth. It’s perfect for snacking, spreads, or entertaining.
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Why You’ll Love This Roasted Garlic White Bean Dip
- Versatile & easy: Serve with pita, on toast, or as a veggie dip.
- Complex flavor, minimal effort: Roasted garlic does the heavy lifting.
- Healthier creamy option: Protein-packed white beans create a nourishing base.
- Make-ahead friendly: Flavors improve overnight for easy prep.
Ingredients & Tools
- 2 whole heads of garlic
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- 2 (15-ounce / 425 g) cans cannellini beans, rinsed and drained
- 3 tablespoons fresh lemon juice (from about 1 large lemon)
- 2 tablespoons tahini
- 1/4 cup ice water
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly cracked black pepper
- 1/4 teaspoon smoked paprika (optional, for garnish)
Tools: A baking sheet, aluminum foil, a food processor or high-speed blender, a rubber spatula
Notes: Don’t skip tahini—it adds nuttiness and creaminess. Ice water creates a light, fluffy texture. Use good olive oil for drizzling.
Nutrition (per serving)
| Calories: | 145 kcal |
| Protein: | 6 g |
| Fat: | 7 g |
| Carbs: | 16 g |
| Fiber: | 4 g |
Serves: 6 | Prep Time: 10 minutes | Cook Time: 45 minutes | Total Time: 55 minutes
Before You Start: Tips & Ingredient Notes
- Don’t rush the garlic. Roasting the garlic is the non-negotiable first step that builds the entire flavor foundation. You want the cloves to be deeply golden, soft, and sweet. If they’re under-roasted, you’ll miss out on that incredible mellow flavor.
- Rinse those beans! Always, always rinse your canned beans thoroughly. This washes away the starchy, sometimes salty canning liquid, which can make your dip taste a bit metallic and give it a gummy texture. You want just the pure, creamy beans.
- Tahini texture matters. Give your tahini a really good stir before you measure it. The oil naturally separates, and you want to incorporate it all back in for a consistent flavor and to help it blend smoothly into the dip.
- Embrace the power of ice water. It might seem odd, but adding cold water while the motor is running is what creates that light, airy, almost whipped texture. It’s a little trick borrowed from hummus-making that makes a world of difference.
How to Make Roasted Garlic White Bean Dip
Step 1: First, let’s roast that garlic. Preheat your oven to 400°F (200°C). Take your two whole heads of garlic and slice about 1/4 inch off the top to expose the cloves inside. Place each head on a piece of aluminum foil, drizzle each with about a tablespoon of olive oil, and sprinkle with a tiny pinch of salt. Wrap the foil up around the garlic to create a little sealed packet. Pop this on a baking sheet and roast for 40-45 minutes. You’ll know it’s done when the cloves are deeply golden, fragrant, and feel soft and squishy when you gently press the packet. Let it cool until you can handle it.
Step 2: Once the garlic is cool enough to touch, it’s time to squeeze! Hold a head of garlic over the bowl of your food processor and gently squeeze from the root end—the soft, caramelized cloves should slide right out. It’s a strangely satisfying process. Make sure you get every last bit of that roasted goodness in there; that’s your flavor gold.
Step 3: To the food processor with the roasted garlic, add the rinsed and drained cannellini beans, fresh lemon juice, tahini, salt, and pepper. Put the lid on and start to blend. You’ll notice it will be quite thick at first—that’s perfectly normal. Let it run for about a minute to start breaking everything down into a coarse paste.
Step 4: Now for the magic trick. With the food processor running, slowly stream in the 1/4 cup of ice water through the feed tube. You’ll see the transformation happen right before your eyes. The dip will go from a thick paste to a light, smooth, and creamy consistency. Let it process for a full 2-3 minutes. This is the key to that dreamy, fluffy texture, so don’t skimp on the blending time!
Step 5: Stop the machine, scrape down the sides with a rubber spatula, and taste. This is your moment to adjust the seasoning. Does it need more salt? A little more lemon juice for brightness? Adjust to your liking and give it one final quick blend to incorporate any changes.
Step 6: To serve, transfer the dip to a shallow bowl. Use the back of a spoon to create swoops and swirls on the surface—this isn’t just for looks; it creates little pockets for the olive oil. Drizzle generously with your best extra virgin olive oil and a light dusting of smoked paprika if you’re using it. And it’s ready to delight!
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze in a sealed container for up to 3 months; thaw in fridge.
- Reviving: Stir well before serving; add a drizzle of olive oil to refresh.
Serving Suggestions
Complementary Dishes
- A Mezze Platter — Surround this dip with other Mediterranean favorites like olives, marinated feta, dolmas, and stuffed grape leaves for a vibrant, shareable feast.
- Grilled Flatbread or Pita Chips — The warm, chewy texture of grilled flatbread or the sturdy crunch of a pita chip is the perfect vehicle for scooping up every last bit of this creamy dip.
- A Simple Green Salad — A salad with a sharp lemon vinaigrette and bitter greens like arugula provides a fresh, palate-cleansing contrast to the rich, creamy dip.
Drinks
- A Crisp Sauvignon Blanc — The wine’s citrusy and herbaceous notes will cut through the dip’s creaminess beautifully and elevate the entire tasting experience.
- Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and help reset your palate between delicious, garlicky bites.
Something Sweet
- Honey-Drizzled Baklava — The flaky, nutty, syrupy sweetness of baklava is a classic and wonderful way to end a meal that started with this savory, garlic-forward dip.
Top Mistakes to Avoid
- Mistake: Using raw or under-roasted garlic. Raw garlic will be far too pungent and sharp for this dip, completely overpowering the other delicate flavors. The mellow, sweet complexity only comes from taking the time to roast it properly.
- Mistake: Skipping the bean-rinsing step. The liquid in the can is not your friend here. It will make your dip taste canned and can prevent it from getting perfectly smooth. A quick rinse makes all the difference in achieving a clean, pure bean flavor.
- Mistake: Not blending long enough. I’ve been guilty of this myself—impatience! Blending for a full 2-3 minutes after adding the water is what whips air into the dip, transforming it from a dense paste into a light and creamy spread.
- Mistake: Forgetting to taste and season at the end. The flavor balance can shift once everything is blended. Always do a final taste test and don’t be shy with the salt or lemon—they are the elements that make all the other flavors pop.
Expert Tips
- Tip: Roast extra garlic. If you have the oven on, roast a few extra heads of garlic. Squeeze the cooled cloves into a small jar, cover them with olive oil, and store them in the fridge. You’ll have pre-roasted garlic ready to elevate pastas, salad dressings, or another batch of dip in a flash.
- Tip: Warm your beans. For an even smoother dip, try rinsing your beans with warm water before adding them to the processor. Room-temperature ingredients tend to emulsify more easily than ice-cold ones straight from the pantry.
- Tip: Get creative with mix-ins. Once you’ve mastered the base, feel free to stir in other flavors after blending. A tablespoon of chopped fresh rosemary, a spoonful of sun-dried tomato paste, or a pinch of chili flakes can take this dip in a delicious new direction.
- Tip: Use the dip as a sandwich spread. This isn’t just for dipping! It’s phenomenal as a condiment. Swap it for mayo on your next turkey or veggie sandwich—it adds incredible moisture and a huge boost of flavor.
FAQs
Can I make this dip ahead of time?
Absolutely, and I highly recommend it! The flavors meld and deepen beautifully overnight. Store it in an airtight container in the refrigerator for up to 4 days. Just give it a good stir before serving, and you might want to drizzle a fresh thread of olive oil on top to brighten it up.
My dip turned out too thick. How can I fix it?
No problem at all—this is an easy fix. Just add more liquid, one tablespoon at a time, with the food processor running until it reaches your desired consistency. You can use more ice water, a little more lemon juice, or even a touch more olive oil. Each will slightly alter the flavor, so taste as you go.
I don’t have a food processor. Can I use a blender?
Yes, a high-speed blender will work, but you’ll need to be a bit more patient. You may have to stop and scrape down the sides more frequently to ensure everything gets blended evenly. A blender can actually get it even smoother, but a food processor gives you that perfect, slightly rustic texture.
Can I use dried beans instead of canned?
You sure can, and you’ll get a wonderfully pure flavor. You’ll need to cook about 1 cup of dried cannellini beans until they are very tender. This usually takes 1 to 1.5 hours after soaking. Let them cool completely before using them in the recipe. Remember, 1 cup of dried beans will yield roughly the same amount as two 15-ounce cans.
Is there a substitute for tahini?
Tahini is key for its unique nutty flavor and emulsifying power, but if you’re in a pinch, you could use a well-stirred natural almond butter or cashew butter. The flavor will be different—more overtly nutty—but it will still create a creamy, delicious dip.
Roasted Garlic White Bean Dip
Make this creamy Roasted Garlic White Bean Dip with just a few ingredients. Perfect for parties or snacking. Get the easy, healthy recipe now!
Ingredients
For the Ingredients
-
2 whole heads garlic
-
2 tablespoons extra virgin olive oil (plus more for drizzling)
-
2 cans cannellini beans (15-ounce / 425 g, rinsed and drained)
-
3 tablespoons fresh lemon juice (from about 1 large lemon)
-
2 tablespoons tahini
-
1/4 cup ice water
-
1 teaspoon kosher salt (plus more to taste)
-
1/2 teaspoon freshly cracked black pepper
-
1/4 teaspoon smoked paprika (optional, for garnish)
Instructions
-
First, let’s roast that garlic. Preheat your oven to 400°F (200°C). Take your two whole heads of garlic and slice about 1/4 inch off the top to expose the cloves inside. Place each head on a piece of aluminum foil, drizzle each with about a tablespoon of olive oil, and sprinkle with a tiny pinch of salt. Wrap the foil up around the garlic to create a little sealed packet. Pop this on a baking sheet and roast for 40-45 minutes. You’ll know it’s done when the cloves are deeply golden, fragrant, and feel soft and squishy when you gently press the packet. Let it cool until you can handle it.01
-
Once the garlic is cool enough to touch, it’s time to squeeze! Hold a head of garlic over the bowl of your food processor and gently squeeze from the root end—the soft, caramelized cloves should slide right out. It’s a strangely satisfying process. Make sure you get every last bit of that roasted goodness in there; that’s your flavor gold.02
-
To the food processor with the roasted garlic, add the rinsed and drained cannellini beans, fresh lemon juice, tahini, salt, and pepper. Put the lid on and start to blend. You’ll notice it will be quite thick at first—that’s perfectly normal. Let it run for about a minute to start breaking everything down into a coarse paste.03
-
Now for the magic trick. With the food processor running, slowly stream in the 1/4 cup of ice water through the feed tube. You’ll see the transformation happen right before your eyes. The dip will go from a thick paste to a light, smooth, and creamy consistency. Let it process for a full 2-3 minutes. This is the key to that dreamy, fluffy texture, so don’t skimp on the blending time!04
-
Stop the machine, scrape down the sides with a rubber spatula, and taste. This is your moment to adjust the seasoning. Does it need more salt? A little more lemon juice for brightness? Adjust to your liking and give it one final quick blend to incorporate any changes.05
-
To serve, transfer the dip to a shallow bowl. Use the back of a spoon to create swoops and swirls on the surface—this isn’t just for looks; it creates little pockets for the olive oil. Drizzle generously with your best extra virgin olive oil and a light dusting of smoked paprika if you’re using it. And it’s ready to delight!06
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