Gluten-Free, Vegan, Roasted Garlic White Bean Dip with Vegetables Recipe
Combining the delicious caramelized flavor of roasted garlic with creamy pureed white beans results in gorgeous flavor depth for this easy, elegant gluten-free, vegan bean dip recipe. Serve this bean dip with whatever you like. It’s good enough to spoon straight from the bowl!
Roasted Garlic White Bean Dip with Vegetables
- 2 heads garlic
- Sunflower oil or other neutral-flavored cooking oil
- 1 13-ounce jar or can cooked white beans, drained and rinsed
- 1 lemon
- Kosher salt and freshly ground pepper
- 2 tablespoons olive oil plus more for garnish
- Gluten-free crackers for serving
- Assorted bite-size vegetables such as endive leaves, snap peas, and thinly sliced watermelon radish and purple daikon rounds, for serving
Preheat the oven or toaster oven to 350ºF. Cut off and discard the top third of each head of garlic. Place the garlic heads cut side up on a small baking pan. Drizzle the cut sides with a little sunflower oil and roast until golden and tender, 20 to 30 minutes. Let cool.
Squeeze or peel the cloves from their husks. Place the roasted garlic in a blender or food processor. Add the beans, zest of 1/2 lemon, juice of the whole lemon, 1/4 teaspoon salt, the olive oil, and 1 tablespoon water. Blend until smooth, scraping down the sides of the blender as needed. Add more water as needed for your desired consistency. Season with salt to taste. Transfer to a serving bowl and chill at least 1 hour to meld the flavors.
To serve, top the dip with a swirl of olive oil and some freshly cracked pepper, and serve with crackers and sliced vegetables alongside.
Photography Emma K. Morris
I am looking forward to making this Roasted Garlic White Bean Dip…but I must say…..all the members of my family said, “What?” simultaneously when I read out loud that the first step was to cut off and discard the top third of the garlic! We are garlic growers and have learned that all you need to do is loosen off some of the paper on the outside of the head of garlic, leave the cloves intact, then cut a small vertical slit ending at the top of each of the cloves of the head of garlic with a sharp knife. It is easy to reach around the larger cloves and cut a slit into the smaller ones in the middle. The roasted garlic will slide very easily out of each of the cloves in the roasted head. We do generously drizzle evoo onto the cut and give it a little massage before roasting. No wasting the precious garlic!
Thanks for the tip, Eileen! I hope you liked the rest of the recipe!