Roasted Garlic & Herb White Bean Dip

This Roasted Garlic & Herb White Bean Dip is made using white kidney beans, roasted garlic and the perfect amount of fresh herbs making it a creamy delicious easy to make appetizer or snack!

Blogger Partner: Taneisha, The Seasoned Skillet

Sharing recipes that are approachable, comforting, and wholesome. I believe balance is key in life, and that certainly translates to what we nourish our bodies with as well. My continued endeavour is to encourage and inspire all those in my sphere of influence to live a happy balanced purpose-filled life.

Prep Time:
10 mins
Cook Time:
50 mins
Total Time:
Yield:
8 people

Ingredients

  • 1 head garlic
  • 1/4 cup + 1 tbsp extra vigrin olive oil, plus more for serving
  • 3 cups cooked or canned white kidney beans, drained & rinsed (see tips)
  • 3 tbsp fresh lemon juice
  • 2 tbsp fresh parsley (or basil, dill, oregano), chopped, plus more for serving
  • 1/2 tsp  tsp salt, more or less to taste
  • 1/4 tsp black pepper, more or less to taste
  • 1/4 tsp cayenne pepper, optional

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Trim about 1/4 inch off the top of the garlic, just enough to expose all of the cloves. Peel off most of the garlic's outermost skin ensuring you leave the whole head intact.
  3. Place the head of garlic on a large piece of aluminum foil, then drizzle with 1 tbsp of olive oil to coat the top of the cloves, then wrap tightly. Bake in a preheated oven for 40 to 50 minutes, or until garlic is browned and softened. When done, separate garlic cloves from skin and set aside.
  4. Using a food processor or high-speed blender add roasted garlic cloves, 1/4 cup olive oil, white beans, lemon juice, parsley, salt, black pepper, cayenne pepper (optional) and puree until smooth.
  5. Transfer dip to a serving bowl and top with extra olive oil, herbs, cayenne pepper to serve with pita chips and veggies.

Notes

Tip: When using canned beans, after draining and rinsing, a 398 mL can yield 1 1/4 cups of cooked beans and a 540 mL can yield 2 cups of cooked beans.

Nutrition

Nutrients per serving (1/8 of recipe): 166 Calories, 9 g Fat, 1 g Saturated Fat, 0 mg Cholesterol, 17 g Carbohydrate, 4 g Fibre, 0 g Sugars, 6 g Protein, 147 mg Sodium, 296 mg Potassium, 2 mg Iron

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