White Bean and Roasted Garlic Dip

Dawn Yanagihara, Photography by Anastassios Mentis

white bean hummus

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Makes 2.5 servings

1 large garlic head, papery outer skins removed, head kept intact

Fine sea salt and freshly ground black pepper

2 15-ounce cans cannellini beans, rinsed and drained

1½ teaspoons minced fresh rosemary

¼ cup grated Parmigiano-Reggiano cheese

1½ Tablespoons freshly squeezed lemon juice, plus more if needed

1 Tablespoon water


1. Preheat the oven to 350°F.

2. Cut off the top quarter or so of the garlic head to expose the cloves. Cut a small sheet of aluminum foil and set the garlic on top, cut-side up. Lightly drizzle the garlic with olive oil and sprinkle with salt and pepper.

3. Seal the edges of the foil and bake until the garlic cloves are soft and creamy, about 50 minutes. Set aside until cool. Pull apart the cloves and remove the skins, saving only the creamy flesh.

4. In a food processor, combine the garlic, beans, rosemary, Parmigiano, lemon juice, water, ½ teaspoon salt, and ¼ teaspoon pepper. Process to a thick puree, about 1 minute, scraping down the bowl once or twice.

5. With the machine running, stream in the 3 Tablespoons olive oil and continue to process until the mixture is smooth, creamy, and homogenous, about 30 seconds. Taste and adjust the seasoning with more salt, pepper, and lemon juice, if needed.

6. Transfer the dip to a bowl for serving. Cover and let stand at room temperature for about 30 minutes to allow the flavors to meld.

7. Use the back of a spoon to swirl the surface of the dip. Drizzle with olive oil and serve.

Per Serving:

Calories: 150

Carbohydrates: 27 g

Fat: 3 g

Protein: 11 g

Fiber: 11 g