Roasted Garlic and White Bean Dip With Rosemary

I’ve made this twice now. The first time I followed the directions exactly. The second time I didn’t want to use my oven (waste of energy if you’re not also cooking other things), so I used a Cook’s Illustrated tip for mellowing garlic. I separated the garlic cloves but left the peels on and toasted them in a pan on the stove over medium heat until brown on at least one side then cooled and peeled them. I think I actually preferred this to the roasted garlic.

I’d never roasted garlic before, but it was so easy (and strangely satisfying) to pop the roasted cloves out of their skins that I may consider it for other recipes. This dip was quite tasty fresh out of the food processor, but the flavors really came together after a day or two in the fridge. I served this with pita chips and sliced vegetables originally, and ate the leftovers on top of crusty toasted bread with avocado and hot sauce. A great, smoothly flavorful alternative to hummus!

Update: yes. This works as a soup. Used flageolet beans with their cooking broth. Sautéed a couple fat minced garlic cloves with the Rosemary step. Could even increase the amount roasted garlic, though it worked very well with one big head. Didn't purée the soup though. The broth was so silky it seemed a shame to disturb it. Drizzled with lemon juice to taste.

I made it with a whole head of roasted garlic, one 19 oz can of white kidney beans, added a touch more salt and a good pinch of cayenne. The rosemary sprig fried in olive oil is a must and more oil can be used. The dip, especially because of the rosemary-infused olive oil, has to sit for a few hours to bring out the flavours. It was a huge hit and eaten up very quickly!

I really like the look of this recipe and I’m definitely going to give it a try. Just FYI, though, I made hummus with roasted garlic one time and I found that I missed the fresh garlic in it—but I like strong, bold flavors, so maybe you’d like it. Something I’ve done with roasted garlic several times, however, is to squeeze it out into a small bowl and mash it up with lemon juice and then smear it on toasted baguette.

I read a cooking note that said the roasted garlic did not give this dip enough of a punch and suggested adding some raw garlic. I’m a garlic lover, so i decided to throw in a clove of raw garlic along with the entire bulb of roasted garlic...what harm could that do? Well, as it turns out i really shouldn't have done that. It tasted really sharp and overpowering. I would recommend following this recipe EXACTLY and tasting before deciding whether or not to add more garlic.

Wonderful the day you make it but even better the following day. This is our new go-to instead of hummus. We ate it on homemade crostini and with baby carrots, but I think it would be great spread on flatbread and coupled with thinly sliced prosciutto and arugula and grilled as a panino.

This is very good but too much salt for my taste. The Cannellini beans have a velvet texture and the mix of roasted garlic and rosemary is really nice. It needed a bit more oil and definitely needed the cayennne pepper. I must have over cooked the fried rosemary because it was bitter as was the olive oil so i did not use. Overall a nice change from hummus but will absolutely cut that salt in half next time.

This is DELICIOUS. I made it for Christmas as a vegan alternative to my gravlax to accommodate a guest, thinking it would at least be palatable, but it was a huge hit with everyone. I had the leftovers for lunch the next day. Be sure to add the rosemary oil at the end.

Didn’t want to heat up the kitchen so I sautéed garlic gloves on low in olive oil in the stovetop, about 15 minutes. Still wonderful!

I used 1 can of cannellini, ½tsp. salt; ½tsp. freshly ground pepper. I've been making almost the same thing for years, but I like this added step of frying the rosemary.

So happy to have discovered this recipe as my daughter cannot eat chickpeas on her restrictive Crohn’s SCD diet so she really misses hummus. Made a large batch of this as app for party & my daughter parked herself next to it for half an hour. Everyone else loved it too! All went!

This is a winner all the way around! So easy. Fantastic flavor. A great alternative to hummus. Made it for Christmas afternoon and it was gone in no time.

Did you use table salt? When. recipe calls for kosher salt, you can't just substitute table salt 1:1.

I don’t often go for oil/salt but this treat is so so indulgent and very popular among guests. I love it even more after a day or two sitting in the fridge. I roast garlic often, but I just use my toaster oven and 15 min does the trick. With that, this whips up very quickly. Go for it!