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Herbed White Bean and Roasted Garlic Dip Recipe

Herbed White Bean and Roasted Garlic Dip recipe


This is a yummy bean dip with roasted garlic and herbs. You blend white beans, garlic, and herbs to make it. Eat it with red bell pepper slices or your favorite veggies. It's good for a snack or a party!


2 x (15 oz) cans cannellini beans, drained and rinsed
1 whole head of garlic
1 tbsp olive oil, plus more for drizzling
1 lemon, zested and juiced
1 red bell pepper
1/4 tsp black pepper
1/4 tsp dried thyme
1/4 tsp dried rosemary
1/4 tsp dried basil
1/2 tsp salt
2 tbsp tahini


Preheat your oven to 400°F (200°C).
Cut the top off the head of garlic to expose the cloves. Drizzle with olive oil, wrap in foil, and roast in the oven for 25 minutes.
While the garlic is roasting, wash and dry the red bell pepper. Trim, seed, and slice the pepper into ¾-inch wide strips. Set aside.
Once the garlic is roasted and cool enough to handle, squeeze the cloves out of their skins.
In a food processor or blender, combine the roasted garlic, cannellini beans, lemon zest, lemon juice, tahini, 1 tbsp olive oil, black pepper, thyme, rosemary, basil, and salt.
Blend on high until the mixture is smooth and creamy. If the dip is too thick, add water, 1 tablespoon at a time, until you reach the desired consistency.
Transfer the dip to a serving bowl and drizzle with a little more olive oil, if desired.
Serve the dip with the sliced red bell pepper and any other veggies you like.

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