SUBSCRIBE: Get the latest recipes, tips & tricks in your inbox.

Cucina Casa M - Easy, Elegant Entertaining
View Full Menu
white bean and roasted garlic dip in a serving bowl

White Bean & Roasted Garlic Dip

Move over hummus–there’s a new dip in town! Roasting the garlic really mellows out its sharp tones, and brings out the sweet and nutty flavors. Pureed with white beans and topped with a medley of nuts, parsley and sun-dried tomatoes, it’s the perfect dip served with crostini’s or basket of crudités.
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr

Ingredients
  

  • 1 Large Head Garlic
  • 1 T Olive Oil
  • 4 cup Cannellini or Small White Beans or 2 14 oz Cans of Beans drained
  • 1 T Lemon Zest
  • 2 T Lemon Juice
  • 2 T Water
  • Salt & Pepper
  • 2 T Olive Oil
  • ¼ cup Sundried Tomatoes oil packed, drained, and chopped
  • ¼ cup Hazelnuts toasted and chopped
  • 3 T Parsley chopped finely

Crostini:

  • 1 Baguette Loaf cut on diagonal into 20 thin slices
  • ¼ cup Olive Oil

Instructions
 

  • Preheat oven to 350º F.
  • Line a small baking sheet or pan with parchment paper. Cut off the top of the garlic head and place on baking sheet. Drizzle olive oil on top. Place in oven and bake until soft to the touch, about 45-50 minutes. Let cool.
    roasted head of garlic
  • Once the garlic is cool, squeeze all the cloves out into a food processor. Pulse a few times.
    squeezing garlic into the food processor
  • Add the beans, lemon zest, juice, and water. Blend until smooth and creamy. If the mixture is too thick, add another tablespoon or two of water. Season with salt and pepper.
    beans and garlic mixture in food processor with lemon zest being added
  • Pour the bean dip into a shallow bowl. Drizzle a little olive oil on top. Sprinkle the sundried tomatoes, hazelnuts, and parsley on top.
    bean dip in a shallow bowl with olive oil being drizzled on top
  • Serve with crudité, pita chips, or crostini
    garnished bean dip

Beans:

  • Rinse the beans to remove foreign particles. Place in a bowl and cover with cold water; soak the beans overnight. Drain beans.
  • In a large pan with a lid, add the soaked and drained beans. Cover with water.
  • Bring beans to a boil, then lower heat to a simmer place. Cover ¾ of the pot and simmer until beans are tender, about 40-60 minutes. Add more water if necessary. Season with salt and pepper. Set beans and cooking liquid aside until needed. Makes 8 Cups.

Roasted Nuts:

  • Preheat oven 350º F. Place nuts on a baking sheet and bake for 5 minutes. Shake the pan and continue baking until nuts are toasted, about 3-5 more minutes. Set aside.

Crostini:

  • Preheat the oven to 400º F.
  • Place the sliced bread onto a baking sheet. Brush each slice with a little olive oil. Bake until golden brown, about 8-10 minutes. Set aside.

Notes

TIPS & TRICKS
– Just don’t roast 1 head of garlic, but instead several. It is great smeared on a crostini with a glass of wine as an appetizer, or add to your favorite sauce or soup.
– You can also top the dip with chopped olives or different types of nuts like almonds and pecans.
– Can be made 3 days in advance. Just cover securely with plastic wrap.