Garlic White Bean Dip
Introducing the new summertime star of the dip game – Garlic Rosemary White Bean Dip, gluten-free and vegan, and ready to knock hummus off its throne.
Garlic White Bean Dip
Recipe by Arianne JonesCuisine: gluten free, dairy free, vegan
Prep time
40
minutes
Cooking time
5
minutes
Because sometimes you need sometimes other than hummus!
Ingredients
1 head garlic
1 teaspoon, plus 4 tablespoons olive oil
2 (15-ounce) cans white beans, like Cannellini, Great Northern or Navy beans, drained and rinsed
1 tablespoon fresh lemon juice
1 tablespoon roughly chopped fresh rosemary leaves, plus 1 full sprig
¼ teaspoon black pepper
1 pinch of smoked paprika, plus more for garnish (optional)
1 tablespoon hot water
1 ¼ teaspoons kosher salt
Directions
Roast the garlic. Pre heat the oven to 400 degrees. Peel off most of the garlic’s outermost skin but leave the whole head intact. Cut about 1/4 inch off the top of the garlic to expose the cloves. Place the garlic on a large piece of aluminum foil, then drizzle 1 teaspoon olive oil over the exposed cloves and close the foil into a pouch with the garlic in the middle. Place in the over and bake for 40 to 50 minutes, until the cloves are completely soft (you can pierce them with a fork). Let cool slightly.
Squeeze the roasted garlic cloves into the bowl of a food processor (squeezing them out of the papery shell). Add 4 tablespoons of olive oil, white beans, lemon juice, rosemary, black pepper, smoked paprika, hot water and salt. Purée until smooth.
Adjust taste for salt, pepper, rosemary and lemon juice. Adjust as necessary. Transfer to a serving dish. Drizzle with delicious olive oil and sprinkle with paprika! Enjoy!
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