Roasted Garlic Dip

Recipe Roasted Garlic Dip


    • 1 bulb garlic
    • 1 tsp + 6 tbsp olive oil
    • 2 cans cannellini beans, rinsed and drained
    • 3 tbsp lemon juice
    • 1 tbsp fresh rosemary leaves, roughly chopped
    • 1 sprig rosemary
    • ¼ tsp black pepper
    • 1 pinch of cayenne, plus extra for garnishing
    • 1 tbsp hot water
    • 1¼ tsp salt


    1. Heat the oven to 200 degrees Celsius. Peel off most of the garlic bulb’s outermost skin, leaving the whole head intact. Trim about 0.5cm off the top of the garlic bulb to expose the cloves. Place the garlic on a large piece of aluminum foil, then drizzle 1 tsp olive oil over the exposed cloves and close the foil into a pouch. Bake for 40 to 50 minutes, until you can pierce the center of the head with a knife. Let cool slightly.
    2. Squeeze the roasted garlic cloves into the bowl of a food processor. Add the cannellini beans, 4 tbsp olive oil, lemon juice, rosemary leaves, black pepper, cayenne, hot water, and salt. Purée until smooth.
    3. Heat remaining 4tbsp of olive oil in a small saucepan over medium-high heat. When hot, add the remaining rosemary sprig. Cook until brown and crisp, then transfer to the top of the dip as a garnish. Pour or spoon the remaining olive oil over the top of the dip. Sprinkle with cayenne for a little additional heat.
    4. Serve with crusty sourdough or pita bread.

    (This recipe was sourced and adapted from