Roasted Garlic and White Bean Dip

Name: Roasted Garlic and White Bean Dip
Prep time: 20 min
Total time: 20 min
Yield: 8 servings
Cuisine: Mediterranean
Ingredients: 2 cans (850 g) canned white beans (cannellini or great northern), 15 oz cans, drained and rinsed thoroughly; 1 bulb (50 g) garlic bulb, roasted until very soft (about 10–12 cloves), or substitute 1/4 cup pre-roasted garlic from a jar; 3 tablespoons (45 ml) fresh lemon juice, freshly squeezed if possible; 6 tablespoons (90 ml) extra virgin olive oil, good quality; includes oil for roasting, blending, and drizzling; ¼ cup (15 g) fresh parsley, fresh and finely chopped; 1 teaspoon (6 g) kosher salt, fine sea salt or table salt can substitute, but use slightly less; ¼ teaspoon (½ g) black pepper, freshly ground if possible; 1 tablespoon (15 ml) tahini (sesame paste), stirred smooth, at room temperature (optional); water or vegetable broth, as needed to reach desired consistency (typically 2–4 tablespoons or 30–60 ml)

From the MyKitchenBank Kitchen

A smooth, creamy Mediterranean-style dip made from white beans blended with sweet roasted garlic, fresh lemon juice, and herbs. Finished with a drizzle of olive oil, this dip is perfect for entertaining and can be made ahead. Vegan, dairy-free, and requires just a food processor.

Prep: 20 min
Cook: —
Wait: 40 min
Total: 1 hr
Makes: About 2 cups (8 appetizer servings)

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Ingredients

8 servings

2 cans (850 g) canned white beans (cannellini or great northern), 15 oz cans, drained and rinsed thoroughly
1 bulb (50 g) garlic bulb, roasted until very soft (about 10–12 cloves), or substitute 1/4 cup pre-roasted garlic from a jar
3 tablespoons (45 ml) fresh lemon juice, freshly squeezed if possible
6 tablespoons (90 ml) extra virgin olive oil, good quality; includes oil for roasting, blending, and drizzling
¼ cup (15 g) fresh parsley, fresh and finely chopped
1 teaspoon (6 g) kosher salt, fine sea salt or table salt can substitute, but use slightly less
¼ teaspoon (0.5 g) black pepper, freshly ground if possible
1 tablespoon (15 ml) tahini (sesame paste), stirred smooth, at room temperature (optional)
water or vegetable broth, as needed to reach desired consistency (typically 2–4 tablespoons or 30–60 ml)

Equipment (6)

Food processor or blender
Small baking dish (4×4 inch or similar) for roasting garlic
Colander for draining and rinsing beans
Measuring cups and spoons
Rubber spatula
Serving bowl

Steps

Before you start

Preheat oven to 400°F (200°C) if roasting fresh garlic bulbs
Gather all ingredients and equipment before starting—you'll need a food processor or blender
Fresh roasted garlic takes 35–40 minutes; using pre-roasted garlic from a jar saves significant time
Have a colander ready for draining and rinsing the canned beans

1
Roast the garlic bulbOven 400°F / 205°C
- If using fresh garlic, cut the top off 1 garlic bulb (about ½ inch down) to expose the cloves.
- Place the bulb cut-side up in a small baking dish.
- Drizzle with 1 tablespoon olive oil and sprinkle with a pinch of salt.
- Cover loosely with foil.
- Roast at 400°F (200°C) for 35–40 minutes, until the garlic is deep golden brown and the cloves feel very soft when pressed lightly.
- Remove from the oven, let cool for about 5 minutes until you can handle it, then gently squeeze the soft roasted cloves out of their skins into a small bowl.
- (If using pre-roasted garlic from a jar, simply measure ¼ cup and skip ahead to step 2.)
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Ready when: Garlic is deep golden brown and very soft; cloves squeeze out easily
Tip: Roast garlic up to 2 days ahead and refrigerate to save time when making the dip
2
Prepare beans and herbs
- Open 2 cans of white beans and drain into a fine-mesh colander.
- Rinse under cold running water for about 1 minute, stirring gently with your fingers, until the water runs clear (this removes excess sodium and starch for a better texture).
- Set aside.
- Finely chop ¼ cup fresh parsley and set aside.
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Ready when: Beans are thoroughly rinsed and drained; parsley is finely chopped
3
Combine all ingredients
- Transfer the drained white beans, roasted garlic cloves, 3 tablespoons fresh lemon juice, 4 tablespoons olive oil (about ¼ cup), ¼ cup chopped parsley, 1 teaspoon kosher salt, and ¼ teaspoon black pepper to the bowl of a food processor.
- If using tahini for extra creaminess, add 1 tablespoon now.
- Do not blend yet.
4
Blend until smooth
- Pulse the food processor 5–6 times to break down the beans into smaller pieces.
- Then run the processor continuously for 45–60 seconds, stopping once or twice to scrape down the sides of the bowl with a rubber spatula.
- Blend until no bean chunks are visible and the dip has a smooth, creamy consistency similar to hummus.
- Stop as soon as it reaches this texture—do not over-blend or it may become gluey.
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Ready when: Dip is completely smooth with no visible bean chunks; resembles thick hummus
Tip: Stop blending as soon as you reach a smooth consistency; over-processing can make the dip dense and pasty
5
Adjust consistency and taste
- Transfer the dip to a small bowl and taste it.
- If it is too thick or dense, add water or vegetable broth 1 tablespoon at a time while stirring (or pulsing in the food processor) until it reaches your preferred consistency.
- If the dip needs more brightness, add an additional ½ to 1 teaspoon of lemon juice.
- Taste for salt—remember that a pinch more salt will bring out the subtle garlic and herb flavors.
- Adjust seasoning to your preference.
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Ready when: Flavors are well-balanced with bright lemon, savory garlic, and salt; consistency is smooth and scoopable
Tip: Salt is essential in simple recipes like this—it brings out all the flavors. Taste as you adjust to avoid over-salting
6
Transfer and garnish
- Spoon the dip into a serving bowl.
- Drizzle the top with the remaining 1 tablespoon olive oil.
- Add a light garnish of fresh chopped parsley, a tiny pinch of black pepper, or a light dusting of smoked paprika if desired.
- Serve immediately at room temperature, or chill for up to 2 hours before serving.
- Serve with pita chips, warm pita bread, crackers, or fresh vegetable crudités such as bell peppers, cucumbers, carrots, and radishes.
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Tip: The dip can be made up to 3 days ahead and refrigerated; bring to room temperature for 15 minutes before serving for best flavor and texture

Good to know

Tips

Pre-roasted garlic from a jar saves 40 minutes of roasting time. Use about ¼ cup (60 ml) jarred roasted garlic cloves instead of roasting a fresh bulb, and add 1 tablespoon of olive oil when roasting to compensate for the jar oil.
For extra creaminess and richness, blend in 2–3 tablespoons of Greek yogurt, sour cream, or silken tofu. Note: Adding dairy makes it non-vegan, but it's delicious.
Salt is crucial in simple, minimally seasoned recipes like this one—it brings out all the subtle garlic, lemon, and herb flavors. Taste and adjust as you go.
Serve this dip with warm pita bread, pita chips, crispy crackers, or a colorful array of fresh vegetables like bell peppers, cucumbers, cherry tomatoes, carrots, celery, and radishes for a beautiful appetizer spread.

Make ahead

Yes, this dip can be made up to 3 days in advance. Store it in an airtight container in the refrigerator. Bring to room temperature for 10–15 minutes before serving for the best flavor and creamy texture.

Storage & reheating

Room temperature: Cover loosely with plastic wrap and keep for up to 2 hours before serving. Refrigerator: Store in an airtight container for up to 4 days. Bring to room temperature before serving. Freezer: Transfer to a freezer-safe container or bag and freeze for up to 3 months. Thaw overnight in the refrigerator and stir well to recombine before serving.

Substitutions

canned white beans (cannellini or great northern) → Great northern beans, navy beans, or other mild white beans in equal amounts. Any white bean variety works well; all have a similar mild, creamy flavor and texture when blended
fresh parsley → Fresh basil, fresh dill, fresh chives, or a combination of these herbs. Each herb changes the flavor profile—basil adds Italian notes, dill adds a fresh brightness
extra virgin olive oil → Avocado oil, grapeseed oil, or light olive oil. Using a neutral oil will reduce the fruity olive flavor; extra virgin is recommended for the best Mediterranean taste
fresh lemon juice → Lime juice or white wine vinegar (use half the amount). Vinegar is more acidic than lemon juice, so use less to avoid overpowering the dip; lime adds a different citrus note