White Bean Dip

How to Make White Bean Dip

1. 1

   Step 1: Roast the garlic

   Preheat the oven to 400°F (200°C). Slice the top off the garlic head to expose the cloves, place it on a piece of foil, drizzle with 1 tablespoon olive oil, wrap loosely and roast 30–35 minutes until very soft and caramelized. Let cool slightly, then squeeze the softened cloves from their skins into a small bowl.

   For this step

   • 1 headGarlic
   • 3 tbspExtra-virgin olive oil (for roasting + blending)
   
2. 2

   Step 2: Blend the beans into a creamy base

   In a food processor combine the drained cannellini beans, mashed roasted garlic cloves, tahini, lemon juice, 2 tablespoons olive oil, salt and pepper. Pulse to combine, then run the processor until mostly smooth, scraping down the sides as needed. Add reserved bean liquid or water one tablespoon at a time and blend until you reach a silky, scoopable consistency.

   For this step

   • 2 cupsCannellini (white) beans, drained and rinsed
   • 2 tbspTahini
   • 2 tbspFresh lemon juice
   • 1 tspKosher salt
   • 1/2 tspFreshly ground black pepper
   • 3 tbspReserved bean liquid or water (for thinning)
   
3. 3

   Step 3: Adjust seasoning and texture

   Taste and adjust with more salt, lemon, or water to balance acidity and texture. If you like it extra creamy, blend for an additional 20–30 seconds or add a teaspoon of olive oil and pulse again. The flavor improves after resting, so don’t worry if it seems slightly underseasoned at first.
   
4. 4

   Step 4: Chill and finish for serving

   Transfer the dip to a serving bowl, cover and refrigerate at least 1 hour (or up to 3 days) to let flavors meld. Before serving, drizzle with a little olive oil and sprinkle with chopped parsley and an optional pinch of smoked paprika or extra black pepper.

   For this step

   • 2 tbspFresh parsley, finely chopped (for garnish)
5. 5

   Step 5: Make-ahead and storage notes

   This dip keeps well refrigerated in an airtight container for up to 3 days; stir before serving and thin with a splash of water if it firms up. For longer storage, freeze in an airtight container for up to 1 month and thaw in the fridge before use.
   

1. Preheat the oven to 400°F (200°C). Slice the top off the garlic head to expose the cloves, place it on a piece of foil, drizzle with 1 tablespoon olive oil, wrap loosely and roast 30–35 minutes until very soft and caramelized. Let cool slightly, then squeeze the softened cloves from their skins into a small bowl.
2. In a food processor combine the drained cannellini beans, mashed roasted garlic cloves, tahini, lemon juice, 2 tablespoons olive oil, salt and pepper. Pulse to combine, then run the processor until mostly smooth, scraping down the sides as needed. Add reserved bean liquid or water one tablespoon at a time and blend until you reach a silky, scoopable consistency.
3. Taste and adjust with more salt, lemon, or water to balance acidity and texture. If you like it extra creamy, blend for an additional 20–30 seconds or add a teaspoon of olive oil and pulse again. The flavor improves after resting, so don’t worry if it seems slightly underseasoned at first.
4. Transfer the dip to a serving bowl, cover and refrigerate at least 1 hour (or up to 3 days) to let flavors meld. Before serving, drizzle with a little olive oil and sprinkle with chopped parsley and an optional pinch of smoked paprika or extra black pepper.
5. This dip keeps well refrigerated in an airtight container for up to 3 days; stir before serving and thin with a splash of water if it firms up. For longer storage, freeze in an airtight container for up to 1 month and thaw in the fridge before use.