Roasted Garlic and White Bean Dip
Sweet roasted garlic blended with cannellini beans, lemon and olive oil into a silky, plant based dip.
- Time50 min
- LevelEasy
- Costabout £0.30 a head
- Oven190°C (170°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 252kcal
- 24.9gcarbs
- 2.3gof which sugars
- 11.3gfat
- 3gsaturates
- 10.8gprotein
- 8.3gfibre
- 0.5gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
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Method
- 1
Heat the oven to 190°C (170°C fan). Slice the top off the garlic bulb to show the cloves. Drizzle with 1 tbsp olive oil and wrap in foil.
- 2
Roast for 40 minutes until the cloves are soft and golden. Leave until cool enough to handle.
40 min - 3
Squeeze the soft garlic out of the skins into a food processor.
- 4
Add the beans, extra virgin olive oil, lemon juice, cumin, rosemary and cold water. Blend for 2 minutes until very smooth, adding a little more water if too thick.
- 5
Season with black pepper and a little salt to taste.
- 6
Serve in a bowl, drizzle with oil and dust with smoked paprika. Good with raw veg and gluten free crackers.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
