083 / 100 · Breads, Spreads, and Little Bites
Roasted Garlic and White Bean Dip
About 2 cups dip Active 10 min Total 1 hr
Roasting a whole head of garlic turns its cloves soft and sweet enough to blend into a gentle white bean dip. The beans supply body without cream, while olive oil and lemon make the texture loose enough for scooping. There is no sharp raw-garlic finish here: only the pale, roasted paste goes into the bowl. Let the garlic cool slightly before squeezing it so you do not lose its soft interior to hurried handling. The dip suits a small snack plate or a larger spread of vegetables and bread.
Blend a sweet roasted garlic base
The garlic is ready when a clove yields easily through its skin, not merely when the exposed top has colored. Keep the head wrapped during roasting so its interior stays soft. Cool it briefly, then squeeze from the root end. Blend the garlic and beans longer for a smoother dip, scraping the bowl once or twice. Add water a tablespoon at a time: different beans hold different amounts after draining. The dip thickens in the refrigerator, so loosen only the portion you plan to serve. A shallow swirl holds the finishing oil and lets the parsley sit clearly on top.
Ingredients
- 1 large head garlic
- 3 tablespoons olive oil, divided
- 2 cans cannellini beans, 15 ounces each (425 g each), drained and rinsed
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon fine salt
- 2–4 tablespoons water
- 1 tablespoon chopped flat-leaf parsley
Set out
Small baking dish and foil, Food processor, Spatula
Allergens
Check ingredient labels and substitutions.
Make it
- Heat the oven to 400°F/200°C. Slice the top 1/4 inch from the garlic head to expose the cloves. Set in a small baking dish, drizzle with 1 teaspoon of the measured oil, and wrap tightly in foil.
- Roast for 35–40 minutes, until the cloves are very soft. Cool for 10 minutes, then squeeze the roasted cloves from their skins into a food processor.
- Add the beans, lemon juice, salt, 2 tablespoons water, and 2 tablespoons of the oil. Blend for 1–2 minutes, scraping down the bowl, until as smooth as desired.
- Add additional water 1 tablespoon at a time if needed for a scoopable consistency. Taste and adjust with a little more salt if necessary.
- Spoon into a shallow bowl, make a swirl with the back of a spoon, and finish with the remaining 2 teaspoons olive oil and the parsley.
A useful detail
The 3 tablespoons oil are fully divided: 1 teaspoon for roasting, 2 tablespoons for blending, and 2 teaspoons for finishing.
Make it your own
- Use butter beans in place of cannellini beans for a slightly thicker dip.
- Blend in 1 teaspoon fresh thyme leaves with the beans instead of using parsley on top.
Keep it well
Refrigerate promptly within 2 hours, or 1 hour above 90°F/32°C, at 40°F/4°C or colder for up to 4 days. Serve a small portion at a time and keep the rest chilled. Freeze for up to 1 month and whisk after thawing.