Name: Bean and Roasted Garlic Dip
Prep time: 10 min
Cook time: 20 min
Ingredients: 2 15 oz cans cannellini beans (rinsed and drained); 12 cloves garlic; 1/4 cup sesame tahini; 6 tbsp extra virgin olive oil (divided); 2 lemons (juiced); 1/2 tsp salt; 2-3 leaves mint

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image Cannellini and Roasted Garlic Dip — Cannellini and Roasted Garlic Dip

The most delicious bean dip

This bean and roasted garlic dip is divine. The cannellini beans have such a smooth and velvety texture. When blended with roasted garlic, tahini, lemon and olive oil the result is a decadent and delicious dip. This dip is so creamy and dreamy, you will be dying to make it again and again. Move over hummus, your sexier cousin is here. This dip is perfect for any cocktail party, game day or balmy night eating dinner al fresco. These Mediterranean flavors will have your guests raving and asking for the recipe!

Ingredients For white bean and roasted garlic dip

The ingredients for this dip are humble and easy to find in all seasons. If cannelloni 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.

cannellini beans
garlic
sesame tahini
extra virgin olive oil
lemons
salt
mint

How to make white bean and roasted garlic dip

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 with a pinch 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.

Other delicious vegan dips

Bean and Roasted Garlic Dip

This dip is the smoothest, creamiest, most decadent dip around. Whether served with pita, a crudité of crunchy veggies or on a sandwich this dip is next level delicious. Once you have tasted this distant cousin of hummus, you will be hooked by the lemony, and garlicky goodness.

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Prep Time 10 mins

Cook Time 20 mins

Course Appetizer, dip, mezze, Snack, starter, tapas

Cuisine Mediterranean, Middle Eastern, vegan

Ingredients

2 15 oz cans cannellini beans 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 with a pinch 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.

Keyword beans, garlic, healthy

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