Roasted Garlic White Bean Dip
In short: A smooth, mellow dip of sweet roasted garlic blended with creamy white beans, lemon and olive oil, ready in under an hour and fully vegan. It takes about 50 min in total and makes 8 servings.
- Prep
- 10 min
- Cook
- 40 min
- Total
- 50 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 145 kcal
Roasting a whole head of garlic turns the cloves soft, sweet and spreadable, with none of the raw bite. Blended with creamy white beans, lemon and good olive oil, they make a dip that is mellow, smooth and filling. It needs one baking sheet and a food processor. Serve it with raw vegetables, warm bread or crackers, spread it inside sandwiches, or thin it with water to use as a creamy sauce for roasted vegetables.
Instructions
- Heat the oven to 200°C (400°F). Slice the top off the garlic head to expose the cloves, set it on a square of foil, drizzle with the 2 teaspoons of oil and wrap it up.
- Roast for 35 to 40 minutes, until the cloves are golden and very soft when pressed. Unwrap and let the garlic cool for 10 minutes.
- Squeeze the soft cloves out of their skins into a food processor. Add the beans, olive oil, lemon juice, rosemary, salt and chili flakes.
- Blend for 1 to 2 minutes, scraping down the sides, and add water 1 tablespoon at a time until the dip is smooth and light.
- Taste and adjust the salt and lemon juice. Spoon into a shallow bowl and draw a swirl in the surface with the back of a spoon.
- Drizzle with olive oil, dust with paprika and scatter with parsley. Serve at room temperature.
Tips
- Roast two heads of garlic at once and keep the extra cloves in a covered container in the fridge for up to 4 days. They are good on toast or stirred into mashed potatoes.
- Butter beans or cannellini beans cooked from dried work just as well. Use about 480 g (2 2/3 cups) cooked beans, the same as two drained cans, and a little of their cooking water to thin the dip.
Questions and answers
Can I use raw garlic instead of roasted garlic?
You can, but the dip will taste sharp and hot. If you are short of time, simmer 4 peeled cloves in water for 10 minutes to soften their bite, though roasting gives a sweeter flavor.
How long does white bean dip keep?
It keeps for up to 5 days in a covered container in the fridge. Stir in a splash of water and a drizzle of oil before serving, because it thickens as it chills.
Can I freeze white bean dip?
Yes, for up to 3 months in a sealed container. Thaw it overnight in the fridge and whisk in a little olive oil and water to restore the texture.
How long does it take to make Roasted Garlic White Bean Dip?
About 50 min in total: 10 min of preparation and 40 min of cooking.
How many calories are in Roasted Garlic White Bean Dip?
About 145 kcal per serving, with 5 g of protein, 14 g of carbohydrates and 8 g of fat. These values are estimates.
Nutrition per serving
| Calories | 145 kcal |
|---|---|
| Protein | 5 g |
| Carbohydrates | 14 g |
| Fat | 8 g |
| Fiber | 4 g |
| Sugar | 1 g |
| Sodium | 340 mg |
Estimated values, calculated from the ingredients.
