Roasted Garlic White Bean Dip

Recipe by: LGUROWITZ
Saved as a favourite by 65 cook(s)


Ready in 1 hour 30 minutes
Picture by: SunnyByrd
This is a rich and nutritious dip, great with Turkish or Lebanese bread, crackers, tortilla chips or just spooned onto a salad! If you prefer to use dried beans, soak them overnight, then simmer in enough water to cover for approximately 45 minutes, until soft.


Serves: 16
  • 4 medium heads garlic
  • 4 tablespoons olive oil
  • 1 teaspoon dried rosemary
  • salt and freshly ground black pepper to taste
  • 1 large onion, peeled and chopped
  • 400g canned cannellini or butter beans, rinsed and drained
  • 2 teaspoons ground cumin
  • 1/3 cup sour cream

Preparation method

Prep: 45 minutes |Cook: 45 minutes
1. Preheat oven to 190 C.
2. Leaving the cloves intact, remove the outer skin from the garlic. Wrap heads in foil with 2 tablespoons of the olive oil, rosemary, salt and pepper.
3. Roast in oven for about 45 minutes or until the skins are easily removed.
4. In a medium saucepan over medium heat, cook and stir onion with remaining 2 tablespoons of olive oil until soft and lightly browned.
5. Remove garlic cloves from their skin, and place in a blender or food processor with the onion, the beans, cumin and sour cream. Season with salt and pepper to taste. Blend to desired consistency. Serve at room temperature.


  • Energy 378.234 kJ
  • Total Fat 3.6 g
  • Saturated Fat 0.5 g
  • Sodium 127.8 mg
  • Total Carbs 11.9 g
  • Fibre 1.9 g
  • Protein 3.2 g