How do I know when the garlic is roasted properly?

The garlic cloves should be very soft and golden brown when squeezed from their skins. This usually takes 30-40 minutes at 400°F (200°C).

Can I substitute the tahini for this white bean dip?

Yes, unsalted sunflower seed butter is a good substitute for tahini, though it will impart a slightly different flavor to your healthy dip.

Can I freeze this vegan dip?

While it can be frozen, the texture might change slightly upon thawing. For best results, enjoy this easy appetizer fresh or refrigerated.

What are the best ways to serve this creamy dip?

Serve with pita bread, vegetable sticks like carrots and celery, crackers, or use it as a spread in sandwiches and wraps.

Creamy Roasted Garlic White Bean Dip Perfect 4 steps Recipe

Name: Creamy Roasted Garlic White Bean Dip (Vegan) Easy Dinner You will love
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 1 head of garlic; 1 tablespoon olive oil, plus more for drizzling; 1 (15-ounce) can cannellini beans, rinsed and drained; 2 tablespoons fresh lemon juice; 1/4 cup tahini; 2 tablespoons water, or more as needed; 1/2 teaspoon salt, or to taste; 1/4 teaspoon black pepper, or to taste; Fresh parsley, chopped, for garnish; Pinch of red pepper flakes (optional)

Description

Whip up this incredibly easy and delicious Creamy Roasted Garlic White Bean Dip for a satisfying vegan appetizer or light meal. Roasting the garlic brings out a sweet, mellow flavor that perfectly complements the creamy white beans.

Ingredients

Scale

1 head of garlic
1 tablespoon olive oil, plus more for drizzling
1 (15-ounce) can cannellini beans, rinsed and drained
2 tablespoons fresh lemon juice
1/4 cup tahini
2 tablespoons water, or more as needed
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
Fresh parsley, chopped, for garnish
Pinch of red pepper flakes (optional)

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Instructions

Preheat your oven to 400°F (200°C). Cut off the top 1/4 inch of the garlic head to expose the cloves. Place the garlic head on a small piece of foil, drizzle with 1 tablespoon of olive oil, and wrap tightly. Roast for 30-40 minutes, or until the cloves are soft and golden. Let cool slightly, then squeeze the roasted garlic cloves out of their skins.
In a food processor, combine the roasted garlic cloves, rinsed cannellini beans, lemon juice, tahini, and 2 tablespoons of water.
Process until smooth and creamy, scraping down the sides as needed. If the dip is too thick, add more water, 1 tablespoon at a time, until your desired consistency is reached.
Season with salt and pepper to taste.
Transfer the dip to a serving bowl. Drizzle with a little more olive oil and garnish with fresh chopped parsley and red pepper flakes, if using.
Serve with pita bread, fresh vegetables, or crackers.

Notes

For an extra layer of flavor, you can roast the garlic along with the beans (if using dried).
If you don’t have tahini, you can substitute with unsalted sunflower seed butter, though the flavor will be slightly different.
This dip can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days. Let it come to room temperature before serving for best flavor and texture.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Dip
Method: Roasting, Blending
Cuisine: Mediterranean

Nutrition

Serving Size: 1/4 cup
Calories: 250
Sugar: 3g
Sodium: 450mg
Fat: 12g
Saturated Fat: 1.5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 8g
Protein: 10g
Cholesterol: 0mg