Roasted Garlic White Bean Dip - This roasted garlic white bean dip is creamy, velvety, and deeply savory with a smooth, whipped texture that feels rich without being heavy. Roasted garlic turns sweet and mellow, blending into the beans for a soft caramelized note that balances bright lemon and olive oil. The flavor is clean and satisfying, with a gentle tang and a silky finish that makes it hard to stop scooping. It comes together quickly with pantry ingredients and works as an easy appetizer or meal-prep snack.

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Roasted Garlic White Bean Dip - The difference between a good bean dip and a great one is texture and balance. White beans can taste flat if they are simply mashed, so the goal here is to whip them into a smooth emulsion and build brightness that cuts through the richness. After testing, I found that roasting garlic until fully soft makes the dip taste sweeter and more rounded than using raw garlic, and it removes the harsh bite that can linger. Blending warm beans (or briefly heating them) helps the mixture turn smoother and creamier because the starches loosen and emulsify with olive oil more easily. Lemon juice provides clean acidity, and a small amount of tahini adds a subtle nutty backbone that improves the velvety mouthfeel without making the dip taste like hummus. Another detail that matters is salting in layers: beans vary in saltiness depending on the brand, so tasting and adjusting prevents a dull or overly salty dip. This shows how basic ingredients create something special: beans, garlic, and lemon become a restaurant-style appetizer when you roast for sweetness, blend for texture, and balance with acid. The method is straightforward but delivers professional results, and it aligns with my focus on technique over complexity—roast the garlic fully, blend until silky, and season thoughtfully to guarantee a creamy dip that tastes bold and clean.

Dietary Notes

✓ Creamy Whipped Texture
✓ Crowd-Pleasing Appetizer
✓ Make-Ahead Friendly
✓ Pantry Ingredient Recipe

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Why You'll Love This

Velvety and Smooth: Blending beans warm with olive oil creates a creamy, whipped texture.
Mellow Sweet Garlic: Roasting builds caramelized flavor without harsh bite.
Bright Balanced Finish: Lemon keeps the dip clean and not heavy.
Flexible Serving: Works with crackers, veggies, sandwiches, and bowls.

Roasted Garlic White Bean Dip

👩‍🍳 Author: Chef Nour

⏰ Prep Time: 15min

❄️ Cool Time: 0

🔥 Cook Time: 45min

🥨 Yield: 8

🍞 Method: Roasting

🌾 Diet: Vegetarian

★ ★ ★ ★ ★

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restaurant Ingredients

1 garlic head
5 tbsp olive oil, divided
2 (15 oz / 425 g) cans canned cannellini beans, drained and rinsed
2 tbsp tahini
2 1/2 tbsp lemon juice, freshly squeezed
1 tsp lemon zest
1 tsp, plus more to taste fine salt
1/2 tsp ground cumin
2–6 tbsp water, as needed
1/2 tsp smoked paprika (for serving)
2 tbsp fresh parsley, chopped (for serving)

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✏️

garlic head Roast garlic until cloves are fully soft and golden; this caramelizes flavor into sweet, mellow depth without the harsh bite of raw garlic.
olive oil, divided Olive oil emulsifies the dip into a creamy texture; drizzle some at the end for a glossy finish and more developed flavor.
canned cannellini beans, drained and rinsed Rinse beans to remove excess brine; blending them thoroughly creates a velvety base that tastes clean and not tinny.
tahini Tahini adds nutty depth and helps emulsify; it improves mouthfeel so the dip tastes richer and more restaurant-style.
lemon juice, freshly squeezed Lemon juice adds clean acidity that cuts richness; add gradually and taste so the dip stays bright, not sharp.
lemon zest Zest adds fresh citrus aroma without extra liquid; it keeps flavor vibrant even after chilling.
fine salt Beans vary in salt, so season in layers; salt sharpens flavor and prevents the dip from tasting flat or bland.
ground cumin Cumin adds warm depth; use a small amount so it builds flavor without overpowering the roasted garlic.
water, as needed Water loosens the blend into a silky consistency; add slowly so you get creamy and velvety rather than thin and watery.
smoked paprika (for serving) Paprika adds color and gentle smokiness; sprinkle at the end so it stays aromatic and makes the dip look inviting.
fresh parsley, chopped (for serving) Parsley adds fresh contrast and a clean finish; add right before serving so it stays bright and crisp.

list_alt Instructions

1

Step 1: Heat oven to 400°F (204°C), cut the top off the garlic head, drizzle with 1 tsp olive oil, wrap in foil, and roast 35–40 minutes until cloves are soft - roasting caramelizes garlic into sweet, mellow flavor.
2

Step 2: Add beans, tahini, lemon juice, zest, salt, cumin, and 3 tbsp olive oil to a blender - starting with fats and acid helps build a smooth emulsion.
3

Step 3: Squeeze roasted garlic cloves into the blender and blend 60–90 seconds - fully blending guarantees a velvety texture without chunks.
4

Step 4: Stream in water 1 tbsp at a time until silky and scoopable - gradual loosening prevents a thin, watery dip.
5

Step 5: Taste and adjust salt and lemon, then blend 10 seconds - balancing acidity and salt keeps the finish clean and bold.
6

Step 6: Spoon into a bowl, drizzle remaining olive oil, and top with paprika and parsley - finishing oil adds gloss and makes it restaurant-style.

Nutrition Facts

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Calories 160

Protein 6g

Carbs 14g

Fiber 4g

Sugar 1g

Fat 9g

Sodium 320mg

Potassium N/A

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Serving Suggestions

Serve the dip at room temperature with a generous drizzle of olive oil and a sprinkle of paprika or chopped herbs for color. Pair it with warm pita, toasted baguette slices, seeded crackers, or crisp vegetables like cucumber and bell pepper for a fresh crunch. For a more filling spread, spoon it onto toast and top with tomatoes, olives, or arugula. For the best texture, let the dip sit 10 minutes after blending so flavors settle and the surface stays glossy and scoopable.

How to Store?

Store the dip in an airtight container in the refrigerator for up to 5 days. Stir before serving and add a small drizzle of olive oil or a squeeze of lemon if it tightens in the fridge. Freezing is possible for up to 2 months, though texture may become slightly grainy; thaw overnight and re-blend briefly to restore a velvety emulsion. For make-ahead, roast the garlic up to 3 days in advance and keep it chilled, then blend the dip when you need it for the freshest flavor.

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