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This dip is ridiculously easy to whip up, loaded with moreish flavour, and, not that it always matters but, pretty darn nutritious too.

You will need

Serves 4

  • 1 head of garlic
  • 400g can white beans, either butter beans or cannellini beans, drained
  • 1 tablespoon lemon juice
  • 1 rosemary sprig, stem removed and roughly chopped
  • 1/4 cup extra virgin olive oil, or as desired (can substitute with water)
  • 1/4 teaspoon salt
  • Pepper, to taste

To decorate (optional)

  • 3 tablespoons extra virgin olive oil
  • 1 rosemary sprig, torn

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10 mins to prep

25 mins to cook

  1. Step 1

    Preheat your oven to 200°C (convection) or 180°C (fan-forced).

  2. Step 2

    Peel and discard most of the papery skin of the garlic, leaving the garlic head intact.

  3. Step 3

    Cut off around 1cm from the top of the garlic and drizzle with oil. Place the garlic face down in a small baking dish and cover with foil or an oven-safe lid, and bake for around 20-30 minutes or until the garlic cloves are soft. Allow to cool.

  4. Step 4

    Squeeze the garlic cloves into a food processor. Add the white beans, lemon juice, chopped rosemary and olive oil, and process until smooth. Taste test the dip and season with salt and pepper as desired.

  5. Step 5

    Optional: Heat the olive oil in a small saucepan over medium heat. When the oil is hot, add the rosemary and fry until crispy.

  6. Step 6

    Transfer the dip to a bowl and top with the crispy rosemary. Serve with vegetables, crackers or as desired. The dip is also delicious in a sandwich or in a poke bowl!

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