Tuesday, January 17, 2012

Roasted Garlic White Bean Dip

How much do you spend on store bought hummus and other easy-to-grab dips?  When I’m looking for simple, healthy snack ideas I can easily spend $5 every time I walk past that deli cooler.

What is ridiculous is that for less than $2 and about 15 minutes I can make a triple size container of my own at home!


Since I didn’t have tahini in my cupboard and didn’t want to put out the cash for it I decided against hummus and opted for something equally as delicious and creamy…White Bean Dip.  The nice thing about white beans is they generally have a creamier consistency and they don’t have those silly skins that need removing like chick peas do (not that I ever remove them because I’m lazy…but I’m also always disappointed in the smoothness of my hummus).

And since the beans lend themselves to pretty much any added flavour it was a simple decision to forego the plain version and opt for something much more exciting.  We all know I’m recently obsessed with roasted garlic!


Tip: Since this recipe calls for olive oil I decided to use a little extra while roasting my garlic and added some fresh rosemary to the dish too.  When the garlic was ready I simply strained the olive oil and let it cool for use in the dip.


Roasted Garlic White Bean Dip

inspired by Giada De Laurentiis

yields about 2.5 cups


  • 1 can (540ml) white beans, drained and rinsed
  • 1 head roasted garlic, cloves squeezed from skins 
  • juice and zest of 1 lemon
  • 1/8 cup olive oil (use extra to roast garlic, strain and use)
  • 2 tbsp parmesan cheese
  • 1/2 cup fresh Italian parsley
  • salt and pepper
  • water for thinning
  • (optional: Greek yogurt)


  1. In a food processor or good blender puree together beans, garlic, lemon juice, olive oil and parmesan. If mixture is too thick for blending add water one tablespoon at a time to loosen it up.
  2. When desired consistency is reached add salt, pepper, lemon zest and parsley and pulse a few times just to chop parsley and incorporate. Taste and re-season if desired.
  3. If adding Greek yogurt, move dip to a mixing bowl and fold in yogurt using a spatula.

According to MyFitnessPal 8 servings (about 1/3 cup) work out to approximately 115 calories per serving.  yay!


Serve with your favourite crackers, pita crisps, veggie sticks or bread chunks.  I found these hearty sea salt & sesame rice crackers that worked perfectly for scooping and shovelling the dip directly into my face.  Or how genius I am to make yam chips and use those?! 

For something fun and extra tasty try adding additional ingredients.  I oven roasted a tomato to stir into half my batch…


Other Optional Add-ins: wilted spinach, red pepper, caramelized onions, chopped black olives, pesto, chili flakes...and on and on and on.  :)

See how cheap and easy this is?  Now get to it!

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Tamara said...

ummm.... recipe for yam chips please! I am totally off to the grocery store for a can of beans.

So chick pea skins are the reason my hummus isn't smooth? Interesting.

Tamara said...

Made this. Love this! :)