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Swirled cannellini bean dip in a shallow bowl, glossy with olive oil, topped with rosemary and flaky salt on a wooden board

Silky Roasted Garlic Cannellini Bean Dip with Lemon

Roasted garlic and cannellini beans blend with tahini and lemon into a smooth, dairy-free dip ready in about an hour.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dip
Cuisine: Mediterranean
Calories: 118
Ingredients Method Notes

Ingredients
  

Roasted Garlic
  • 2 garlic heads whole; tops sliced off
  • 2 tbsp olive oil for roasting
Dip Base
  • 2 cans cannellini beans (15 oz / 425 g each); drained and rinsed, liquid reserved
  • 2 tbsp tahini
  • 2 tbsp lemon juice freshly squeezed
  • 3 tbsp olive oil for blending
  • 1/2 tsp salt more to taste
  • 1/4 tsp black pepper
  • 2 reserved bean liquid or water to 4 tbsp; as needed to thin
Garnish
  • 1 tsp fresh rosemary chopped
  • 1 pinch flaky salt
  • 1 tbsp olive oil for drizzling

Method
 

Roast the Garlic
  1. Heat the oven to 200 C / 400 F. Slice the top 1/4 inch off each garlic head to expose the cloves.
  2. Place both heads on a sheet of foil, drizzle with 2 tbsp olive oil, and wrap tightly.
  3. Set the wrapped garlic on a sheet pan 33 x 23 cm / 13 x 9 inch and roast for 40 to 45 minutes, until the cloves are soft and golden and give no resistance when pressed.
  4. Unwrap and let cool for 10 minutes, then squeeze the cloves out of their skins into a small bowl. Discard the skins.
Blend the Dip
  1. Drain and rinse the cannellini beans, reserving 1/4 cup / 60 ml of the liquid from one can.
  2. Add the roasted garlic cloves, beans, tahini, lemon juice, 3 tbsp olive oil, salt, and pepper to a food processor.
  3. Blend for about 2 minutes, stopping once to scrape down the sides, until the mixture turns smooth and glossy.
  4. Add the reserved bean liquid 1 tbsp at a time, blending between additions, until the dip is thick but spoonable.
  5. Taste and adjust salt and lemon juice as needed.
Finish and Serve
  1. Transfer the dip to a serving bowl and swirl the top with the back of a spoon.
  2. Drizzle with the remaining 1 tbsp olive oil and scatter chopped rosemary and flaky salt over the top. Serve with warm pita or raw vegetables.

Notes

  • Slice tops off garlic heads and drizzle generously with oil before wrapping in foil.
  • Reserve bean liquid before rinsing, you'll likely need it to thin the dip.
  • Don't skip the lemon juice, it balances the sweetness from roasted garlic.
  • Let the dip sit 10 minutes after blending so flavors settle before serving.