Roasted Garlic White Bean Dip

If you love hummus, you are going to enjoy this Italian version. This roasted garlic and cannellini bean dip is delicious with crackers, crostini, and as a vegetable dip.

This simple recipe for white bean dip is filled with flavor. Begin with Cannellini beans, add roasted garlic, rosemary, olive oil, and brighten with lemon juice and zest. Puree to a smooth and creamy texture that pairs well with crackers, veggies, and even spread on homemade bread.

How to Make the White Bean Dip

Cannellini beans are white kidney beans. They have a naturally creamy texture and neutral flavor that serves this recipe very well. If you can’t find cannellini beans, you can substitute navy pea beans or Great Northern beans.

This recipe uses canned beans for convenience, but you can easily substitute Cannellini dried beans. Use 2 cups of cooked beans instead of the canned beans. Preparing dried beans ahead of time assures you will always have some in the freezer for recipes. Thaw frozen beans before adding to the food processor.

• Cooking Tip: 3 Ways to Cook Dried Beans

Roast your garlic: Roasting mellows the sharp garlic flavor into one that is milder and sweeter. Roasted garlic will dissolve and infuse in the dip. Roast extra garlic bulbs while you are at it and freeze for other recipes.

• Cooking Tip: How to Roast Garlic

No time to roast garlic? Grate your raw garlic first using the fine holes of a box grater, then add to the food processor and puree with the rest of the ingredients. Grating helps avoid unexpected chunks of raw garlic but still allows the flavor to disperse into the dip.

Zest and juice your lemon: The colored layer of lemon’s skin is filled with concentrated flavor. Lemon zest adds a bright essence to this recipe. Zest your lemon with a box grater or micro plane. Juice the lemon using a fork or juicer. One medium lemon should give you about 2 tablespoons of juice.

• Cooking Tip: How to Zest Citrus Fruit

Chop your herbs fine: The flavor of lemon and rosemary go together very well in this recipe, but feel free to explore using your favorite Italian herbs such as thyme, parsley, basil, or oregano. If you don’t have fresh herbs on hand, substitute one teaspoon dried herbs for the fresh.

Add all the ingredients to a food processor or blender: A food processor makes it easy to whip up this recipe in about 5 minutes. Simply add all your ingredients and puree until smooth. If the dip is a little too thick, add a little water or olive oil a teaspoon at a time until it reaches the consistency you desire.

Adjust seasonings: Taste your dip and adjust seasonings. Some canned beans are saltier than others add more salt and other seasoning to taste.

5 from 3 votes

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Roasted Garlic and Cannellini Bean Dip Recipe

Prep Time

5 mins

Cook Time

30 mins

Total Time

35 mins

 

If you love hummus, you are going to enjoy this Italian version. This roasted garlic and cannellini bean dip is delicious with crackers, crostini, and as a vegetable dip.

Course: Appetizer

Cuisine: Italian

Servings: 6 servings

Calories: 317 kcal

Author: Grow a Good Life

Ingredients

• 15-16 ounce can cannellini beans drained and rinsed
• 1 head roasted garlic (or 3-4 cloves raw garlic, grated)
• 1 medium lemon zested and juiced (about 2 tablespoons juice)
• 1/4 cup extra virgin olive oil plus extra for drizzling
• 1 tablespoon fresh rosemary chopped fine, plus extra for garnish
• 1/4 teaspoon kosher salt (or to taste)
• 1/4 teaspoon pepper

Instructions

1. Roast your garlic by trimming the top of the bulb, drizzle it with olive oil, and roast in a 400˚F oven for 30 minutes. Squeeze out roasted garlic cloves.

   No time to roast your garlic? Substitute 3-4 cloves of grated garlic. Raw garlic is stronger flavored than roasted garlic, so only use 3-4 cloves to start. You can add more after tasting if you want more garlic flavor.

2. Add all the ingredients to a food processor or blender. Puree until smooth. If the dip is too thick, add water or olive oil a teaspoon at a time and puree until it reaches the consistency you desire.

3. Transfer the white bean dip to a serving bowl. Drizzle with extra virgin olive oil, sprinkle with reserved rosemary, and serve with vegetables, crackers, or crostini. This dip is also delicious as a sandwich spread. Makes about 1 1/2 cups.

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