Roasted Garlic White Bean Dip With A Veggie Topping
If you love hummus, you’ll adore this roasted garlic and white bean dip. It’s wonderfully creamy and contains many of the same elements – such as garlic, lemon, olive oil, and tahini. However, it’s even lighter and more aromatic thanks to the usage of roasted garlic and mixed Italian herbs. Top it off with roasted veggies or your topping of choice for a quick, simple, and healthy crowd-pleasing appetizer, dip or spread. By using roasted garlic instead of fresh, this cannellini bean dip has a wonderfully mellow, caramelized, yet beautifully garlicky flavor without being overwhelming (even when using an entire head!). However, this white bean spread is even more of a versatile blank canvas than hummus, perfect for adapting with your choice of herbs, add-ins, and toppings. All you need are some inexpensive pantry ingredients and a few minutes of hands-on prep. While the garlic and veggies take some time to roast, the method is hands-off, and the flavor is definitely worth it. After roasting the veggies, this roasted garlic dip recipe comes together in no time. Just pop everything in a blender until smooth and creamy. Once it’s prepared, you can enjoy the white bean spread over burgers, dolloped into salad bowls, scooped up with bread and crackers, etc. With plenty of fiber, plant-based protein, antioxidants, and minerals, including copper, iron, and folate, you can enjoy this healthy bean dip guilt-free. You might also enjoy these other simple vegan dips, including this French onion dip or spinach artichoke dip!
The Ingredients
For this bean dip recipe, you require just 7 inexpensive pantry-friendly ingredients and 3 for the topping (plus salt and pepper), including:
White Bean Dip:
White beans: You can use canned, low sodium if preferred, or pre-cooked white beans. I used cannellini beans. Tahini: This will add a rich creaminess to the white bean dip. Cashew butter would also work. Lemon juice: Use fresh lemon juice for the best flavor. Add a small amount of lemon zest for even more flavor. Seasonings: All you need is a simple combination of Italian seasoning, nutritional yeast (for a cheesy, nutty, umami flavor), onion powder, and salt and black pepper. Parsley: (Optional) Freshly chopped parsley makes for a wonderful garnish to the roasted garlic dip.
You will also need water to thin the bean dip to your desired consistency.
Roasted veggies:
Cherry tomatoes: Plum tomatoes would also work. Bell pepper: Use any color bell pepper, thinly sliced. Garlic: This will be roasted, so I don’t recommend substituting garlic powder. Olive oil: Use high-quality extra virgin olive oil. Alternatively, use another flavor-neutral oil like avocado oil. Sea salt: Adjust the amount to taste.
Optional Additions
Other vegetables: You can substitute or add to the roasted vegetables with zucchini, red onion, eggplant, etc. Spring veggies (like peas and asparagus) or roasted sweet potato/pumpkin/butternut squash would also work. Other beans: Use a combination of white beans and chickpeas, if preferred. Miso paste: A small amount of white miso paste will add depth and umami to the cannellini bean dip. Avocado: Add a small avocado to the healthy bean dip for extra heart-healthy fats and creamy, rich flavor. Pine nuts: A handful of toasted pine nuts add a buttery depth. Pesto: Drizzle pesto over the roasted garlic spread/dip as a garnish, or mix it into the dip for additional flavor. Spice: Season the white bean dip recipe with a pinch of chili powder (or cayenne powder) or red pepper flakes. Fresh herbs: Increase the flavor with herbs such as thyme, rosemary, sage, cilantro, mint, parsley, dill, basil, etc. You can experiment with what you have to find your preferred flavor profile.
For the full ingredients list, measurements, complete recipe method, and nutritional information, read the recipe card below.
How to Make Roasted Garlic White Bean Dip?
First, preheat the oven to 400F/205C. Then slice the top ¼-1/2 inch (0.6 – 1.2 cm) from the top of the garlic head. Then transfer the cherry tomatoes, pepper, and garlic to a baking dish, drizzle with oil, and season with salt. Cover the garlic with either foil (or parchment paper) or a ramekin. Then roast for about 30 minutes, until the veggies and tender and lightly browned and the garlic is wonderfully caramelized.
Allow the garlic to cool until comfortable to handle. Then squeeze the roasted garlic from the cloves directly into a blender along with the remaining dip ingredients (not the roasted veggies) and blend until smooth and creamy.
Add water to blend it to your desired consistency. Start with just 3-4 tablespoons, then increase a spoonful at a time, as needed. If needed, you can also pause the machine to scrape down the sides.
Transfer the white bean dip to a shallow bowl, using a spoon to create a swirl. Finally, top the dip with the roasted veggies and remaining oil from the baking dish. Sprinkle it with fresh parsley and optionally a dash of chili powder, then enjoy!
How to Store
Store: Store any leftover bean dip in an airtight container in the refrigerator for 3-4 days. Feel free to add a little additional water before serving if it’s too thick after sitting in the fridge. Freeze: It’s best to freeze the dip without toppings. Freeze it in an airtight container in the freezer (with headspace) for between 3-4 months.
Serving Recommendations
You can enjoy this white bean dip either chilled, at room temperature, or warm with a side of:
Bread: Such as naan (or potato flatbread), pita bread, focaccia, or crusty bread. Crackers: Including pita chips or your favorite crackers. Vegetables: Serve the cannellini bean dip with all your favorite crudites. i.e., carrots, cucumber, bell pepper, celery, etc.
You can also use the white bean spread/dip within larger meals, such as:
In a pita or wrap As a bean spread over bagels and in sandwiches In burgers, like this vegan black bean burger Serve with falafel Spooned into salad bowls/ buddha bowls As a quick pasta sauce To create a dressing Add to lettuce wraps
Can I use fresh garlic (instead of roasted)?
Technically yes, though the flavor is far more potent, so I recommend starting with just 1-2 garlic cloves. Allow it to soak in the lemon juice for a while to mellow the flavor somewhat.
Can I substitute the beans?
You can experiment with whatever white beans you have to hand, such as butter beans, cannellini, chickpeas, etc. The flavor will vary.
Can I use an immersion blender or food processor?
A food processor should work well. I haven’t tried with an immersion blender, though I imagine it would be harder to achieve results that are as smooth.
Recipe Notes and Tips
Adjust the thickness: Alter the amount of added water in the dip/spread to easily adjust how thick or thin it is. To enjoy the dip warm: You can microwave it in 15-second increments, stirring in between, until warmed. Alternatively, place the entire dish in the oven at 250F/120C until warmed. Once warm, eat the cannellini bean dip immediately, and don’t store it in the fridge/freezer again. Adjust to taste: You can adjust the amount of tahini, lemon juice, garlic, and any of the seasonings all to taste (start by adding less than called for and increase to taste). To use dried beans: You’ll need a heaped ½ cup of dried beans. Allow them to soak overnight before cooking them until tender. To save on time: You can lightly sauté the garlic and the veggies for the topping, for a few minutes instead of roasting them (adjust the garlic amount accordingly).
More Vegan Bean Recipes
As a vegan, there are no limits to the number of bean dishes to choose from. Here are just a few of my favorites.
Kidney bean salad Black bean quesadillas Vegan black bean burger White bean potato soup Cheesy rice and bean casserole Instant Pot refried beans Vegan bean sloppy joes Chickpea broccoli nuggets
If you try this easy, healthy white bean dip recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan #elavegan—I love seeing them.
