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Roasted Garlic White Bean Dip

Ruth M. MoranRuth M. Moran
A creamy, flavor-packed dip made with roasted garlic, white beans, and tahini. It's high in fiber, rich in plant-based protein, and ready in just over an hour with minimal prep. Perfect as a spread, snack, or appetizer.
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Course Appetizer, Side Dish, Snack
Cuisine Mediterranean, Plant-Based, Vegan
Servings 6

Equipment

  • 1 Food processor (with S blade)
  • 1 Baking Sheet
  • 1 Aluminum foil
  • 1 Garlic roaster (optional)
  • 1 Measuring spoons set
  • 1 Citrus squeezer

Ingredients
  

  • 1 whole bulb of garlic top sliced off to expose cloves
  • ½ teaspoon olive oil optional
  • cups cooked cannellini or Great Northern beans 240g or one 15-ounce can
  • tablespoons freshly squeezed lemon juice
  • 2 tablespoons tahini
  • ¼ to ½ teaspoon sea salt to taste
  • Freshly ground black pepper to taste
  • 2 –4 tablespoons reserved bean liquid from the can

Instructions
 

  • Roast the Garlic Until Soft and Sweet: Preheat your oven to 400°F (200°C). Cut off the top of a whole garlic bulb to expose the tops of the cloves. Drizzle with olive oil if desired. Wrap the bulb in aluminum foil and place it on a baking tray. Roast for 40 to 45 minutes, or until the cloves are golden brown and buttery soft when pierced. If needed, roast for an additional 5–10 minutes. Allow it to cool slightly before handling.
  • Reserve and Drain the Beans: Open the canned beans and drain them, reserving about ¼ cup (60ml) of the canning liquid. Don’t rinse the beans—this liquid helps make the dip extra creamy.
  • Blend the Dip to Creamy Perfection: Transfer the drained beans to a food processor fitted with an S-blade. Add the lemon juice, tahini, sea salt, and black pepper. Squeeze the roasted garlic cloves out of the bulb directly into the bowl. Process the mixture while slowly streaming in 2 tablespoons of the reserved bean liquid through the top of the processor. Scrape down the sides and blend again until silky and smooth. If needed, add more of the reserved liquid a little at a time to reach your desired consistency.
  • Taste and Adjust Seasoning: Give the dip a final taste—adjust with extra salt, lemon, or pepper as needed. Transfer to a serving bowl, garnish with a drizzle of olive oil or herbs if desired, and serve.

Notes

  • Roasted garlic tip: You can roast several bulbs at once and store extras in the fridge for up to a week. Perfect for other dips, pastas, or spreading on toast.
  • Make it oil-free: Simply skip the olive oil. Roasting the garlic without oil still delivers deliciously rich flavor.
  • Bean options: Cannellini or Great Northern beans work best, but navy beans or chickpeas can also be used in a pinch.
  • Storage: Store the dip in an airtight container in the refrigerator for up to 5 days. It can thicken over time, so stir in a splash of water or lemon juice before serving if needed.
  • Serving ideas: This dip is delicious with fresh veggies, pita wedges, crackers, or spread inside sandwiches and wraps.
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