Go Back
–+ servings
Homemade creamy white bean dip on a plate drizzled with olive oil.

Tuscan Roasted Garlic and White Bean Dip

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. 
5 from 1 vote
Print Pin
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 2 Cups
Calories: 469kcal
Author: Deborah Rainford

Ingredients

  • 14 ounce (401 g) can cannellini beans, drained
  • ¼ cup (54 g) olive oil
  • ¼ cup (62.5 g) boiling water
  • juice of 1 lemon
  • 1 (1) head of roasted garlic, optional

For topping the dip

  • 2 tablespoons Pancetta
  • 1 tablespoon hazelnuts, toasted and chopped
  • 1 tablespoon Pinenuts
  • 1 teaspoon rosemary, chopped

Instructions

  • Roast the Garlic (Optional): If you choose to include roasted garlic, start by roasting the garlic in the oven.
  • Prepare the Dip: In a food processor, combine the roasted garlic (if using), cannellini beans, and boiling water. Process until the mixture begins to smooth out. Incorporate the lemon juice and olive oil, continuing to blend until the dip reaches a smooth and creamy consistency. If the dip appears too thick, gradually add more boiling water until you achieve the desired texture.
  • Cook the Pancetta: Heat a skillet over medium heat and cook the pancetta until it is crispy. Once done, transfer the pancetta to a plate lined with kitchen paper to drain the excess oil.
  • Toast the Nuts: In the same skillet, add the hazelnuts and pine nuts, cooking them until they are golden and aromatic. Transfer the nuts to the same plate as the pancetta to remove any excess oil.
  • Assemble the Dip: Transfer the prepared bean dip into a serving bowl or plate. Sprinkle the crispy pancetta, toasted nuts, and chopped rosemary evenly over the top.

Notes

  • Roasting Garlic: If you're new to roasting garlic, slice the top off the head of garlic, drizzle with a little olive oil, wrap in foil, and bake at 200°C (400°F) for about 30-35 minutes or until soft and golden.
  • Dip Consistency: Adjusting the consistency of the dip is key. Start with the recommended amount of boiling water, and add more sparingly to reach your preferred thickness.
  • Serving Suggestion: This dip pairs wonderfully with crusty bread, crackers, or vegetable sticks for a delightful appetizer or snack.
  • Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. 

Nutrition

Calories: 469kcal | Carbohydrates: 43g | Protein: 14g | Fat: 27g | Saturated Fat: 3g | Sodium: 10mg | Potassium: 910mg | Fiber: 9g | Vitamin C: 0.5mg | Calcium: 146mg | Iron: 6.1mg
have you made this recipe? I'd love to see it! Tag me @salted_mint or use #saltedmint!