You can make this roasted garlic and white bean dip with just 5 ingredients (toppings not included) and 5 minutes of hands-on prep! This vegan white bean dip is a delicious appetizer or snack served alongside crudites and crackers or spread over wraps and sandwiches!

Perhaps it’s my Middle-Eastern heritage (or just great taste ;P), but I’m absolutely dippy for dips! They’re perfect – whether it’s creamy hummus, smoky baba ganoush, fiery Baigan Choka, or this creamy roasted garlic and white bean dip, you can’t go wrong serving up a massive bowl, with tons of dipping options!

When it comes to simple dips, however, this white bean dip is up there – as much as hummus is a staple in my fridge, this creamy garlic white bean dip combination has been worming its way into my heart as has been in my fridge rotation for months now.

All you need is just a few simple pantry ingredients, including white beans, lemon juice, roasted garlic, and salt! Yupp, that’s it – okay, a little oil is needed to roast the garlic too, but then – that’s it. Any other ingredients come down to how you want to adapt and personalize the dip.

Once prepared, you can also really let loose with some delicious toppings! The roasted garlic and white beans’ subtle flavor yields a dip that pairs well with tons of ingredients, perfect for appetizer tables and parties with plenty of dipping options.

The roasted garlic yields a buttery, sweet, delicious flavor that can’t be beaten. It takes a little patience to wait for it to roast in the oven (40 minutes!), but the actual hands-on prep time for this easy bean dip is under 5 minutes! You can’t get much easier than that!

I’ve even included several ways to adapt this recipe with add-ins and so on (as usual!), including adding tahini for a white bean hummus that’s so similar to chickpea hummus, you’ll be shocked! Best of all, there are no ‘tips and tricks’ needed (bye-bye over-cooked chickpeas for hummus!) with white beans to yield a super creamy, smooth “white bean hummus”/dip!

So let’s jump right into the roasted garlic white bean dip recipe!

The Ingredients

The Garlic White Bean Dip

• White beans: I used butter beans for this recipe and prepared them from the dried beans, the same way I do with chickpeas. You can also use tinned butterbeans (drained but not rinsed) – but look for brands without too many additives. You can also use cannellini beans or any other white bean.
• Garlic: I used a whole head for this recipe, roasted in the oven with some oil and salt. When it’s roasted, the flavor is caramelized and sweetened, so it’s not overpowering. HOWEVER, if you’re not a massive garlic fan, then feel free to adjust the amount used.
• Lemon juice: fresh from the lemon only, please, not bottled stuff in this white bean dip!
• Salt: to season, of course!
• Olive oil: or another cooking oil like avocado oil, to roast the garlic with.

The Toppings

There are tons of different ways you can top this white bean dip. However, for this recipe I used:

• Extra Virgin Olive Oil
• Lemon Zest
• Cilantro – Use parsley if you hate cilantro
• Chili Hair
• Paprika

Recipe Variations

There are tons of optional add-ins for this vegan white bean dip. Here are just a few:

• For white bean hummus: add a little tahini. Start with 2-3 Tbsp and increase until you find your perfect flavor balance.
• White bean pesto dip: add in some basil pistachio pesto. The amount added depends on how subtle/strong you want the flavor to be. I suggest adding 2 Tbsp and then increasing until you like the flavor.
• Experiment with herbs: this white bean dip is the perfect base for herby additions. Rosemary, parsley, basil, thyme, dill, mint, even za’atar blend, etc. Use what you have and experiment (note – the dip may go greenish in color)
• Combine chickpeas and white beans: for a super hummus-esque option that’s thicker in consistency than with beans alone.
• Add vegetables: roasted red peppers, pumpkin, asparagus, etc. There are several ways to boost the flavor (and nutrients) of this white bean dip. Start with 1/2 cup of whichever ingredients you choose and increase as needed. You could also use sun-dried tomatoes.
• To add spice: Feel free to add a pinch of cayenne, a finely chopped jalapeno, a little chili sauce, or a drizzle of chili oil over the top.
• For extra creaminess: Add a few spoonfuls of full-fat Greek yogurt to the dip.

How To Make Roasted Garlic and White Bean Dip

Step 1: Roast the garlic

Preheat the oven to 400ºF/200ºC.

Cut the garlic head directly through the middle and place it on a large square of parchment paper. Drizzle it with olive oil and sprinkle it with salt. Then bring the parchment paper up and over and scrunch it into a little pouch/parcel.

You could also do this with tin foil, though I haven’t tried.

Then, roast the garlic in the oven for about 40 minutes (up to 60 minutes). The garlic will be a deep golden brown color and smooth and buttery, easy to just squeeze out of the garlic skins.

Step 2: Blend the white bean dip

Add the roasted garlic, white beans, lemon juice, and salt to a high-speed blender or food processor and blend into a smooth and creamy dip.

Feel free to stop the machine to scrape down the sides a couple of times if needed.

Once smooth, taste the dip and increase the lemon juice or salt if needed.

Top Tip: If you’re adapting the recipe in any way (i.e., adding tahini to make white bean hummus, any herbs, etc.) then do so now and continue to blend until fully incorporated.

Step 3: Prepare the toppings

First, roughly chop the cilantro and zest the lemon, then combine the two in a bowl with the extra virgin olive oil.

Step 4: Assemble the roasted garlic white bean dip with the toppings

Add the creamy dip to a bowl and then top with the lemon and cilantro oil mixture. Sprinkle with a little paprika, and finally some chili hairs. Then enjoy!

How To Serve White Bean Dip

The uses for this garlic white bean dip are endless. Here are just a few of my top suggestions.

• Serve with crusty bread, pita chips, crackers.
• Serve with crudites – got to love carrots and dip!
• Use as a white bean spread, over pita and wraps – like these tortilla wraps or falafel wrap.
• Use as a white bean spread, slathered over burgers – like this Sweet Potato Burger With Portobello Mushroom Bun.
• Add to salad bowls and grain bowl – like this Healthy Veggie Burrito Bowl (Mexican Rice Bowl) or Simple Lebanese Pita Salad (Fattoush).

How To Store

Store any leftovers in an airtight container in the fridge for between 3-5 days or in the freezer for 3-4 months.

Can you warm white bean dip?

You can indeed. I usually put the portion that I want in the microwave for 20-30 seconds. You could also warm the dip in the oven at 250ºF/120ºC until heated through.

Once baked, it’s recommended to eat the vegan white bean dip immediately and it shouldn’t go back to the fridge.

Recipe Notes

• If the dip is too thick, feel free to add a teaspoon of ice water (or an ice cube) to the dip (while blending) until you reach your desired consistency.
• Feel free to use your white bean of choice – the texture/flavor will vary slightly, but they’ll all work.
• To add extra flavor to any herbs added to the white bean dip, you can first ‘bloom’ them. To do this, add them to a small pan with some hot oil (just before it starts smoking) until you can smell a nutty, toasty aroma. This ‘blooming’ technique creates a deer, ‘fuller’ flavor and adds depth to the dip.

Other Dip Recipes

If you like this recipe for white bean dip, then you may also like some of the other dip recipes I’ve already shared:

• Baked Spinach Artichoke Dip (Without Mayo)
• Simple Fresh Authentic Guacamole (Mexican)
• Spicy Roasted Eggplant Dip (Baigan Choka/Bharta)
• Gluten-free Muhammara Dip (Roasted Red Pepper Dip)
• Easy Eggplant Red Pepper Dip (Ajvar)
• Simple Spinach Yogurt Dip (Borani)
• Simple Smoky Eggplant Dip (Moutabal)
• Smoky Eggplant Dip (Baba Ganoush)
• Herby Labneh Dip with Roasted Tomatoes
• Spiced Split Pea Hummus (Fava Dip)
• Zaalouk (Eggplant Tomato Dip)

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If you try this roasted garlic white bean dip recipe, then let me know your thoughts and questions in the comments. I’d also really appreciate a recipe rating and would love to see your recreations – just tag @AlphaFoodie.