Roasted Garlic White Bean Dip with Rosemary and Lemon
If you're looking for a simple snack that feels effortlessly elegant, this creamy Roasted Garlic White Bean Dip is about to be your new obsession. It elevates humble ingredients with a luxurious, homemade rosemary lemon oil and a punch of savory roasted garlic and bright lemon for a flavor-packed bite that completely steals the show.
Servings: 6
Ingredients
- 5 cloves garlic (separated from the bulb but not peeled)
- ⅓ cup walnuts
- 1 medium lemon
- 2 tbsp extra-virgin olive oil (plus more for drizzling)
- 2 sprigs fresh rosemary
- ¼ tsp red pepper flakes
- 1 15 oz can cannellini beans (drained and rinsed)
- ½ tsp sea salt
- Fresh cracked pepper
- ¼ tsp ground cumin
- ¼ tsp ground coriander
- 2 - 3 tbsp cold water
Instructions
- Preheat oven to 400°F
- Place 4 unpeeled cloves of garlic on a small piece of aluminum foil, and drizzle with a small amount of olive oil. Pinch the top of the foil together to form a little bundle. Cook in the preheated oven for 15 minutes until garlic is very soft and roasted.
- In a small pan over medium heat, add walnuts and toast about 3–4 minutes until fragrant and lightly toasted. Watch carefully, and stir as needed to prevent walnuts from burning. Remove walnuts from heat and set aside once toasted.
- Using a vegetable peeler, gently peel the yellow rind of the lemon into thin, long strips, being careful to not to go too deep and remove the bitter white pith. Slice lemon peel pieces crosswise to create thin strips.
- In the same small pan, heat 2 tablespoons extra-virgin olive oil over low heat. Add the remaining 1 clove of garlic (peeled and lightly crushed using the flat side of a knife), lemon peel, rosemary leaves (removed from stem, but no need to chop), and red pepper flakes. Cook about 2 minutes, stirring frequently to prevent lemon and rosemary from burning. When rosemary and lemon are lightly crisp but not brown, set aside to cool.
- In a food processor, combine toasted walnuts (reserve just a few for topping if desired), beans (drained and rinsed), juice of 1 lemon, salt and pepper, cumin, and coriander. Peel roasted garlic cloves, and add to food processor. Blend for several minutes, stopping a few times to scrape down the sides as needed, until the beans and walnuts are smooth. Add in 2 tbsp cold water and blend again until the dip is completely smooth and creamy. If needed, add 1 more tablespoon of water to thin the dip slightly more.
- Transfer dip to serving bowl. Remove crushed garlic clove from oil mixture and discard. Drizzle or spoon the infused oil with the rosemary and lemon peel over top of dip. Serve immediately.
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