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Creamy roasted garlic white bean dip with cannellini beans, rosemary and olive oil in a ceramic bowl

Roasted Garlic White Bean Dip: Creamy, Vegan & Easy

Creamy vegan cannellini bean dip with roasted garlic, lemon, olive oil and rosemary.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 3 cups (about)
Ingredients Method Notes

Ingredients
  

  • 2 cans (15 oz each) cannellini beans drained and rinsed
  • 1 whole garlic head
  • 1 tsp extra-virgin olive oil for roasting garlic
  • 3 tbsp extra-virgin olive oil for the dip
  • 2 tbsp fresh lemon juice
  • 1 tsp finely chopped fresh rosemary
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper
  • 2–4 tbsp cool water only as needed

Method
 

  1. Heat oven to 400°F / 205°C. Trim the top of the garlic head to expose the cloves, drizzle with 1 tsp oil and wrap or cover.
  2. Roast garlic 35–45 minutes until very soft. Cool enough to handle.
  3. Add beans, squeezed roasted garlic, 3 tbsp olive oil, lemon, rosemary, salt and pepper to a food processor.
  4. Process until smooth. Add 2 tbsp water, then more 1 tbsp at a time only if needed.
  5. Taste and serve or refrigerate.

Notes

Total time is 55 minutes for preparation and roasting, plus cooling until the garlic is safe to handle; cooling time is not specified.