Roasted Garlic White Bean Dip
Whole garlic cloves are slow-roasted until sweet and spreadable, then blended with white beans, tahini, and lemon juice into a smooth, aromatic dip. It takes about an hour from oven to table, most of it hands-off. Serve with flatbread, crudités, or as part of a grazing spread.
Equipment
- Oven
- Small baking dish or foil
- Baking sheet
- Chef's knife
- Cutting board
- Small skillet (for toasting nuts)
- Fine mesh strainer
- Food processor or high-powered blender
- Rubber spatula
- Measuring cups and spoons
- Citrus zester (Microplane) and juicer
- Serving bowl or shallow platter
Ingredients
For the Dip:
- 2 heads garlic large; choose firm, heavy heads for best sweetness when roasted
- 2 tsp extra-virgin olive oil for roasting the garlic
- 1 pinch kosher salt for seasoning the garlic before roasting
- 2 cans cannellini beans (15 oz each) drained and rinsed; Great Northern beans also work
- ¼ cup ice water add more by the tablespoon as needed for texture; aquafaba can replace water
- ¼ cup tahini well-stirred; brands like Soom or Seed + Mill are reliably smooth
- 3 tbsp fresh lemon juice from 1–2 lemons, to taste
- 1 tsp lemon zest finely grated
- 3 tbsp extra-virgin olive oil for blending into the dip
- 1 tsp kosher salt plus more to taste
- ½ tsp ground cumin light warmth; optional but recommended
- ¼ tsp smoked paprika adds subtle smokiness
- ½ tsp white miso paste optional; boosts umami without dairy
- ⅛ tsp freshly ground black pepper or to taste
For the Garnish:
- 2 tbsp extra-virgin olive oil for drizzling
- 2 tbsp toasted pine nuts or pepitas toast just until golden and fragrant
- 1 tbsp flat-leaf parsley finely chopped
- 1 tbsp chives or scallions thinly sliced
- 1 pinch Aleppo pepper or red pepper flakes for gentle heat and color
- ½ tsp lemon zest, additional for a bright finish
- 1 pinch flaky sea salt optional, for finishing
To Serve:
- 6 servings warm pita, pita chips, or crusty bread gluten-free crackers or crudités if desired
- 4 cups vegetable crudités carrots, cucumbers, endive, radishes
Instructions
- Heat the Oven: Preheat to 400°F / 205°C. Line a small baking dish or a corner of a baking sheet with foil.
- Prep the Garlic (5 minutes): Slice just the top 1/4 inch off each head of garlic to expose the cloves. Place on the foil, drizzle with 2 teaspoons olive oil, and season with a pinch of kosher salt. Wrap tightly in foil (or cover the baking dish) to trap steam.
- Roast Until Jammy (35–40 minutes): Bake at 400°F / 205°C until the cloves are deeply golden and butter-soft, with a sweet, nutty aroma. Let cool 5 minutes so the cloves slip out easily without burning your fingers.
- Toast the Nuts (3–4 minutes, while garlic roasts): In a dry skillet over medium heat, toast pine nuts or pepitas, shaking often, until just golden and fragrant. Transfer to a plate to stop the cooking. Tip: You can also toast them on a baking sheet in the oven during the last 5 minutes of roasting.
- Prep the Beans and Aromatics (5 minutes): Drain and rinse the cannellini beans through a fine-mesh strainer. Pat dry for a thicker dip, or reserve a few tablespoons of aquafaba for extra fluffiness. Zest and juice the lemon, and chop the herbs for garnish.
- Load the Processor: Squeeze the roasted garlic cloves into a food processor. Add the beans, tahini, lemon juice, lemon zest, cumin, smoked paprika, miso (if using), 1 teaspoon kosher salt, and black pepper. Pulse until the beans are finely chopped and the mixture looks crumbly and cohesive.
- Emulsify to Silky Smooth (2–3 minutes): With the motor running, stream in 3 tablespoons olive oil. Then add ice water 1 tablespoon at a time (about 1/4 cup total) until the dip becomes light, glossy, and luxuriously smooth. It should form soft peaks and show satin-like swirls. Scrape down the bowl as needed.
- Season to Perfection: Taste and adjust with extra salt, lemon, or a pinch more paprika. For an ultra-smooth restaurant finish, blend 1–2 minutes longer; for a rustic texture, pulse just to combine.
- Plate and Garnish: Spoon the dip into a shallow bowl and use the back of a spoon to create sweeping ridges. Drizzle with olive oil and top with toasted nuts, parsley, chives, a pinch of Aleppo pepper, extra lemon zest, and a flutter of flaky sea salt.
- Serve: Present with warm pita, crisp breads, or vibrant crudités. If made ahead, let the dip sit at room temperature for 15 minutes and loosen with 1–2 tablespoons warm water or a splash of olive oil before serving.
Notes
Michelle’s Tips:
- Ultra-Silky Texture: For the smoothest dip, simmer drained canned beans for 10 minutes with a pinch of baking soda, then rinse well. This softens their skins and blends like a dream.
- Tahini Technique: Cold water lightens and emulsifies tahini, giving body without dairy. Add gradually to control thickness.
- Flavor Twists: Swirl in 2 tablespoons finely chopped roasted red pepper, or finish with a spoon of chili crisp for heat and crunch.
- Oil-Free Option: Omit the olive oil in the blend and increase ice water by 2–3 tablespoons; add 1 teaspoon extra tahini for richness.
- Allergy-Friendly Swaps: Use pepitas instead of pine nuts; skip miso for soy-free and brighten with 1/2 teaspoon white wine vinegar.
- No Processor? Use a blender (blend in batches, loosen with water as needed). For a rustic version, mash beans by hand with a potato masher and stir in roasted garlic paste made with a mortar and pestle.
Nutrition
Calories: 541kcalCarbohydrates: 76gProtein: 17gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gSodium: 1050mgPotassium: 524mgFiber: 14gSugar: 5gVitamin A: 136IUVitamin C: 23mgCalcium: 205mgIron: 6mg
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