Food Intolerances

White Bean and Roasted Garlic Dip

image :  White Bean and Roasted Garlic Dip


  • 2 garlic bulbs
  • 3 tablespoons olive oil
  • 4 cups cooked white beans (or 2 x 19 oz/540ml cans, rinsed and drained)
  • 1/3 cup lemon juice
  • 2 tablespoons sour cream
  • salt and freshly ground pepper
  • ground paprika, sprinkle
  • fresh cut vegetables to serve (peppers, cucumber, tomato)


When garlic is roasted it’s transformed into a buttery smooth texture and its flavour mellows, so don’t be shocked by all the garlic in this dip. For the white beans, you can use navy or white kidney beans.

Preheat the oven to 350F (180C). Remove and discard the excess paper coating from both garlic bulbs. Wrap the garlic bulbs individually in foil and place on a baking sheet. Cook in the preheated oven for about 40 minutes or until soft. Open the foil and let stand for about 10 minutes or until the garlic bulbs are cool enough to handle.

Squeeze the garlic from each clove into a food processor. Add the oil, beans, juice, sour cream and a pinch of salt and pepper and process until smooth. Scrape the mixture into a serving bowl. Sprinkle with paprika.

Serve warm or at room temperature.

Makes about 3 1/2 cups.