This cannellini dip is worth getting the food processor out for, my friend. It’s the ultimate in creaminess and has become my favorite alternative to hummus, especially with pita chips, raw veggies or on wraps.
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The big difference with this dip comes from roasting a whole head of garlic which curbs that sharp garlic “bite” some white bean dips have. Instead you get a caramelized garlic flavor that sweetens the canned cannellini beans and makes this dip ridiculously good.
I could literally eat this with a spoon.
And I love serving this dip alongside some juicy lemon garlic chicken and a ginormous bowl of zippy farro Mediterranean chickpea salad.
If you love cannellini beans as much as I do, you should also make my super simple cannellini beans with sage for an easy Italian-style side dish.
Top tip for super smooth cannellini bean dip
Bear with me because this is going to sound a little over-the top. The key to velvety cannellini dip is removing the skins from the beans. It’s truly not difficult. Just a bit tedious and takes about 5-10 minutes to pick through and slide them off.
Key points:
- A fairly strong water pressure through a faucet sprayer can help slide the skins off the beans while you also rinse the aquafaba off (that milky liquid canned cannellini beans are packed in).
- To easily remove the skin from a cannellini bean, hold the end of the bean between your thumb and index finger and slightly squeeze. The skin should slide right off.
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How to make lemon cannellini bean dip
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Ultra Creamy Roasted Garlic Cannellini Dip
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Ingredients
- 1 head garlic
- 4 T olive oil, divided
- 1 teaspoon kosher salt, divided
- ½ teaspoon pepper, divided
- 1 can cannellini beans
- 1 lemon zested and juiced
- 1 teaspoon fresh thyme
- ½ teaspoon smoked paprika
Instructions
- Preheat oven to 400°. Cut the top off the garlic head just enough to reveal the tops of each clove. Drizzle with 1 T olive oil and sprinkle of salt and pepper. Roast for about 25 minutes until the bulb of garlic is soft when squeezed slightly. Allow to cool and squeeze out the cloves from the skins.
- Remove skins from beans if possible. They should slip off or be half off. Add to a food processor or blender along with the cloves of garlic and puree until smooth.
- Remove to a bowl and stir in the remaining olive oil, the lemon juice and zest until smooth and thoroughly combined. Season with remaining salt, pepper, paprika and thyme.
- Serve with cut up vegetables, pita chips or crackers.
