This roasted garlic white bean dip recipe combines buttery roasted garlic with white beans, olive oil, lemon juice, and fresh herbs to give you the perfect dip or sandwich spread.
Why You’ll Love This Roasted Garlic White Bean Dip
This creamy roasted garlic white bean dip is made with roasted garlic, white beans, a squeeze of lemon, extra virgin olive oil, fresh herbs, and spices. The texture and flavors are a spin on a traditional chickpea hummus recipe. This white bean dip is a high fiber dip that packs in anti-inflammatory nutrients and a few grams of plant based protein. It’s also vegan and allergy-friendly since it’s naturally dairy free, nut free, and gluten free.
The creamy texture combined with the buttery sweet flavor of the roasted garlic makes this dip incredibly versatile. Serve it as a delicious appetizer or afternoon snack with pita chips, whole grain crackers, or fresh veggies like sliced bell peppers or carrot sticks.
This creamy white bean dip could also be used as a sandwich spread to increase the nutritional value or added to a grain bowl like these Greek Chicken Quinoa Bowls.
Ingredients You’ll Need
This roasted garlic white bean dip recipe uses simple ingredients. Here’s what you’ll need.
- Garlic – you’re going to roast the entire head of garlic for this recipe. Roasted garlic cloves have a much more mild flavor compared to the strong and pungent flavor of raw garlic.
- White beans – you’ll need one can of white beans. Any type of white bean would work such as great northern beans, cannellini beans, small white beans, butter beans. They all have a mild flavor and can adapt to the other flavors around them. I usually use cannellini beans for this recipe but have also made it with small white beans.
- Lemon – I like to use fresh lemon juice in this recipe…and if you don’t have one of these lemon squeezer gadgets, I’d highly recommend it! You can also substitute 1 tbsp of packaged lemon juice too.
- Olive oil – extra virgin olive oil adds healthy fats and a neutral flavor to this white bean dip recipe…which really lets the garlic flavor shine through.
- Fresh herbs – this recipe calls for fresh rosemary, thyme, and parsley. I recommend fresh herbs for this recipe over dried herbs.
- Spices – you’ll add salt, black pepper, and a sprinkle of cayenne pepper for extra flavor.
How To Make Roasted Garlic White Bean Dip
While it may take you close to an hour until you’re actually able to enjoy this dip, it’s actually incredibly easy to make…and well worth it!
First, preheat your oven to 400 degrees Fahrenheit.
Slice about ¼ inch off the top of a head of garlic, exposing the top of the garlic cloves. Place the garlic head on top of a large piece of aluminum foil.
Drizzle about 1 teaspoon of olive oil over the top of the garlic cloves. Try to get a little olive oil into all of the little nooks and crannies you can see. Add a little more olive oil if needed. Wrap the garlic head tightly in the tin foil.
Roast garlic in the oven for about 35 to 40 minutes or until golden brown. Allow to cool for 5 to 10 minutes.
Once the garlic is cool enough to handle, gently squeeze the roasted garlic cloves out of the bulbs into your food processor or high speed blender. Add all other ingredients to the food processor or high-speed blender: drained and rinsed cannellini beans, lemon juice, olive oil, rosemary, thyme, parsley, salt, pepper, and cayenne pepper. Blend until smooth for about 60 seconds. You may need to pause and scrape down the sides of the bowl until you reach a smooth consistency.
Transfer dip to a serving bowl and enjoy. Serve with fresh veggies, seed crackers, pita chips, naan bread, or as a spread on your favorite sandwich or wrap!
Refrigerate any leftovers in an airtight container for up to 3 to 4 days.
Variations + Substitutions
- Use any type of white beans you prefer: great northern beans, small white beans, cannellini beans, butter beans, lima beans, or navy beans. Chickpeas could also be substituted to make this a garlic hummus.
- Substitute dried herbs for fresh herbs.
- Add parmesan cheese or nutritional yeast to give it a cheesy flavor.
- For extra flavor, increase the herbs and spices. Increase the cayenne pepper if you prefer it more spicy.
Other Recipes You’ll Love
2 Ingredient Ranch Dip (High Protein)
Healthy Garlic Parmesan Chicken Pasta
Firecracker Meatballs (Hello Fresh Copycat Recipe)
If you make this Roasted Garlic White Bean Dip recipe, please consider leaving a rating and review at the end of this blog post. This is incredibly helpful to me, my small business, and to other readers!
Roasted Garlic White Bean Dip
Ingredients
- 2 small garlic heads or one very large garlic head
- 1 can cannellini beans drained and rinsed
- ½ lemon juiced
- 2 ½ tbsp olive oil extra virgin, divided
- ½ tbsp rosemary fresh
- ½ tbsp thyme fresh
- 2 tbsp parsley leaves
- ½ tsp salt
- ¼ tsp black pepper
- sprinkle of cayenne pepper*
Instructions
Roast The Garlic
- Preheat oven to 400 degrees Fahrenheit.
- Cut the top 1/4" off of the garlic heads, leaving the garlic cloves exposed. Drizzle about 1 teaspoon of olive oil over the top of the garlic cloves, trying to get into the nooks and crannies. Add a little more olive oil if needed.
- Wrap the garlic head tightly in aluminum foil and roast in oven for 35 to 40 minutes or until golden brown. Allow to cool for 5 to 10 minutes before handling.
Assemble The White Bean Dip
- Once the roasted garlic is cool enough to handle, gently squeeze the roasted garlic cloves out of the bulbs and into the bowl of a food processor or high speed blender.
- Add all of the other ingredients: cannellini beans, fresh lemon juice, remaining olive oil, rosemary, thyme, parsley, salt, black pepper, and cayenne pepper. Blend on high for about 60 seconds or until smooth. You may need to pause the food processor occasionally to scrape down the sides of the bowl until you reach a smooth consistency.
- Transfer the dip to a serving bowl and enjoy. Serve as a dip with fresh veggies, pita chips, naan bread, crackers, or as a sandwich spread.
Notes
Nutrition
The post Easy Roasted Garlic White Bean Dip with Rosemary appeared first on The PCOS Nutritionist Alyssa.