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Roasted garlic white bean dip recipe

Roasted garlic white bean dip recipe

1 rating

Keep party guests going with a simple roasted garlic white bean dip. Roast a bulb of garlic until sweet and caramelised, then blitz with cannellini beans and fragrant rosemary. Make ahead of time then serve with gluten-free flatbreads, crackers or crudité. See method

  • Serves 6
  • 10 mins to prepare and 25 mins to cook
  • 79 calories / serving
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 1 bulb garlic, top sliced off
  • 2 sprigs rosemary, finely chopped
  • 1 tin cannellini beans, drained
  • 1 tbsp tahini
  • 1 tbsp extra-virgin olive oil, plus extra for drizzling
  • 1 tsp ground cumin
  • ½ lemon, juiced
  • 1 tsp dukkah, to garnish (optional)
If you don't have these beans, you can use any tinned bean in water

Each serving contains

  • Energy

  • Fat

    5g 6%
  • Saturates

    1g 4%
  • Sugars

    1g 1%
  • Salt

    trace 0%

of the reference intake
Carbohydrate 6.1g Protein 3.8g Fibre 2.8g


  1. Preheat the oven to gas 7, 220°C, fan 200°C. Wrap the garlic bulb in kitchen foil, ensuring it is tightly sealed. Roast for 25 mins until tender. Once cool enough to handle, gently squeeze out the cloves and set aside.
  2. Remove the rosemary leaves from the woody stalks and finely chop. Place in a blender or food processor with half the roasted garlic cloves, all other dip ingredients and 5 tbsp water. Blitz until combined, keeping some texture to the dip. Loosen with a little extra water if too thick and season to taste.
  3. To serve, transfer the dip to a bowl and drizzle with a little olive oil and dukkah (if using) rosemary.

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