White Bean and Garlic Dip

image Cannellini and Roasted Garlic Dip with herbs and olive oil on top.

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 white bean garlic dip, you will be hooked by the lemony, and garlicky goodness.

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Prep Time 10

Cook Time 20

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

Cuisine california, fusion, Mediterranean, Middle Eastern, vegan

Servings

Calories 273 kcal

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.

Nutrition

Calories: 273kcalCarbohydrates: 28gProtein: 10gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gSodium: 155mgPotassium: 573mgFiber: 6gSugar: 1gVitamin A: 12IUVitamin C: 16mgCalcium: 104mgIron: 4mg

Keyword beans, chilled, dip, Easy, garlic, healthy

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