This white bean & garlic dip is divine and different. It's made with cannellini beans to give this vegan bean dip a smooth and velvety texture. Blended roasted garlic, tahini, lemon and olive oil make this decadent and delicious. It's so creamy and dreamy, you will be shocked it's dairy free. Best of all it is super easy to make and has only 7 ingredients!
What are cannelini beans?
Sometimes called white kidney beans, cannelini beans are popular in Italian and Mediterranean cuisine. They are tender, meaty and nutrient dense. An excellent choice for both dips and soups, these beans are versatile and perfect to cook with.
Why you'll love this White Bean and Garlic Dip
- Smooth and creamy
- Easy to make
- Delicious and nutritious
- Fun alternative to traditional hummus
- Gluten free, dairy free and allergy friendly party appetizer
- Great with veggies, chips, crackers or pita bread.
- Taste great as a spread for veggie sandwiches or burgers
White Bean and Garlic Dip Ingredients
The ingredients for this dip are humble and easy to find in all seasons. If cannellini beans are unavailable, use butterbeans or white Northerns. But in a line-up I would choose cannellini's every time. Mint is a perfect compliment to the mellow roasted garlic and lemony flavors but you can use parsley if you prefer.
- Cannelini Beans- Meaty and creamy these beans are the star!
- Garlic: Roasted until mellow and sweet, garlic makes this special
- Sesame Tahini: Super creamy and distinctly flavored tahini
- Extra Virgin Olive Oil- Makes this dip glossy and smooth
- Lemon- A bright pop of citrus
- Salt
- Mint- Fresh herbs add a minty pop of flavor
Tips for Making the Best White Bean and Garlic Dip
- Get creative with the toppings: chopped olives, tomatoes and cucumbers are great additions.
- Don't rush the puree, make sure its smooth and creamy.
- Add veggies like cooked beets, sweet potatoes or roasted peppers. When pureed into the dip, they give it vibrant flavors and color variations.
- Switch up the beans! You can use lentils, chickpeas or any bean you like.
FAQs
You can certainly leave out the roasted garlic and instead use garlic powder for a mellower garlic flavor. Or try caramelized onions or leeks instead.
That's a tough one. You can try using almond butter in place of tahini, but I have not tested the recipe.
This is an excellent choice for a vegan appetizer to bring to Super Bowl parties or any game nights. Serve it with chips, pita bread, sliced veggies or pretzels for a game snack that is delicious and different.
Yes absolutely!
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White Bean and Garlic Dip
Ingredients
- 30 oz cannellini beans canned rinsed and drained
- 12 cloves garlic
- ¼ cup sesame tahini
- 6 tbsp extra virgin olive oil divided
- 2 lemons juiced
- ½ tsp salt
- 2-3 leaves mint
Instructions
- Preheat oven to 400.
- In a small oven safe vessel place 12 cloves of garlic skin on and cover with 3 tbsp extra virgin olive oil. Roast for 20 minutes covered with aluminum foil. Set aside and let cool. Once cooled, gently pop the cloves out of their skin by pinching and reserve the oil to top the dip.
- In a high speed blender or food processor add the cannellini beans, 6 cloves of roasted garlic, tahini, lemon, 3 tbsp olive oil and salt. Puree until smooth and creamy.
- Serve topped with the remainder of the roasted garlic, some chopped mint and a generous drizzle of the garlic oil.
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