This Tuscan Roasted Garlic and White Bean Dip is the smoothest, creamiest dip for snack time. It’s the best for quick healthy, high protein snacks and maybe even as part of your favourite healthy simple recipes. And it’s only got 4 ingredients.
When I say it only has 4 ingredients, I mean that it only has 4 main ingredients. The toppings are completely optional. But not really. This dip requires toppings. Because, let’s face it, this dip without the toppings is just gonna be kinda boring and a little ugly. But, you don’t need to use these toppings.
This dip is completely a blank canvas, begging to be adorned any way you see fit. I chose the ultra classic Tuscan combo of rosemary, pancetta and hazelnuts, but you could equally make this vegan with sun dried tomatoes and grilled artichokes. Could someone please do this and report back to me. It was a toss up between these two for me, but ultimately I was a sucker for the heartier, more winterised flavours. And it makes such a nice change from hummus, while still being super healthy. Dip some baby carrots and cucumber sticks and you are golden, girl.
How to Make Tuscan Roasted Garlic and White Bean Dip Step By Step
Hint… There’s only 2 steps.
First start with some perfect roast garlic then toss everything into the food processor. Save the water from the white beans. We’ll be using this to instead of water to thin out the dip. That water is still loaded with protein and flavour, so don’t toss it down the drain! Super tip- If you save the water from chick peas and use it in hummus it helps you get that super creamy and smooth texture, ensuring that you don’t need to pop those chick peas out of there skins. (World’s worst job!)
And that’s it. Blend to super creamy, dreamy, dip perfection. Because we still need snacks. They’re not gonna kill your new year healthy diet resolution I promise. And if you really wanted to amp up the protein on this badass little snack, you can top it with some of my favourite combinations listed below. ↓
Must make Roasted Garlic and White Bean Dip Combos
- Sun dried tomatoes
- grilled marinated artichokes
- hemp seeds
- sunflower seeds
This dip with some crackers, also pairs perfectly with a glass of wine for a cosy and casual Friday night in. Ummm… just like tonight. Go figure! That’s it girl. Grab your vino and your food processor and make some dip!
Tuscan Roasted Garlic and White Bean Dip
- 1 head of roasted garlic
- 1 400 g tin cannellini beans
- 1/4 cup olive oil
- 1/4 cup boiling water
- juice of 1 lemon
- Roast the garlic in the oven.
- In a food processor blend the roasted garlic, white beans and boiling water.
- Mix until smooth. Add the lemon juice and olive oil. Blend until smooth and creamy.
- Add more water if it’s too thick.
- In a skillet cook the pancetta until crispy. Drain on kitchen paper.
- Add the hazelnuts and pine nuts to the skillet and cook until the nuts are golden. Set aside on the kitchen towel.
- Spoon the dip into a bowl or plate. Top with the pancetta and nuts, and rosemary.