Roasted Shallot, Onion, & Garlic Bean Dip

This dip gets its complex flavours from a trifecta of roasted alliums, lemon, and fresh herbs that perfectly complement the mild cannellini beans. Our versatile, creamy white bean dip can be enjoyed with crackers and veggies, spread on a sandwich, as a base and dip for pizza, and more!

The dip queens are back at it again, and you will not want to overlook this one! Our Roasted Shallot, Onion, & Garlic Bean Dip is nutritious and simple, while still being packed with a variety of flavours from fresh herbs and spices. It’s a delicious appetizer, especially when paired with our Sumac Pita Chips, and would serve as a great addition to your wraps, sandwiches, salads, and bowls. This dip is sooo good, and you’ll want to add it to practically everything!

Cannellini beans, also known as white kidney beans, are the perfect base for this dip because although mild in flavour, they have a buttery taste and create the creamiest texture when blended up. They are also packed with fibre and protein, with 11 grams and 17 grams per cup, respectively. Adding the roasted garlic, onion and shallot (the triple threat of allium vegetables) provides complexity and a beautiful depth of flavour. We are a big flavour energy kind of girls, which is why we added two types of fresh herbs; rosemary and sage. We couldn’t stop there though, so we added dried garlic and onion, to really bring out the fresh-roasted flavours. Finally, to brighten up this dip and bring out all the delicious flavours, even more, we added a little lemon and sumac (learn more about sumac on other post- Sumac Pita Chips – Baked or Fried).

This Roasted Shallot, Onion, & Garlic Bean Dip is the perfect addition to your next charcuterie board (maybe with our Hummus and Baba Ganoush for the ultimate dip triple threat). If you don’t finish it off all at once, be sure to spread the leftovers in your next sandwich or wrap! This easy recipe is a total payoff with simplicity and flavour, and you’ll definitely want to add it to your dip rotation!

Try this recipe, and don’t forget to share your creations @smallkitchenbigplates

Roasted Shallot, Onion, & Garlic Bean Dip

  • Servings: about 4 cups
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This dip gets its complex flavours from a trifecta of roasted alliums, lemon, and fresh herbs that perfectly complement the mild cannellini beans. Our versatile, creamy white bean dip can be enjoyed with crackers and veggies, spread on a sandwich, as a base and dip for pizza, and more!

Ingredients

  • 1 shallot, peeled and sliced in half
  • 1 small yellow onion, peeled and quartered
  • 1 head garlic, sliced in half cross-wise
  • 1 tablespoons olive oil, divided
  • 1 can cannellini beans, drained and rinsed
  • Zest and juice of half a lemon
  • 1 teaspoon fresh rosemary, finely chopped (1/2 teaspoon dried)
  • 1 teaspoon fresh sage, finely chopped (1/2 teaspoon dried)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon ground sumac (optional)
  • 1/2 teaspoon each salt and pepper

Instructions

  1. Preheat the oven to 400°F (204°C). Place the shallot, onion, and garlic on a lined baking sheet, toss with a tablespoon of olive oil, and roast until they are all soft and golden-brown, about 20 minutes. Pay close attention as the garlic and shallot may need to be removed before the onion. Remove from the oven and allow to cool for 10 minutes.
  2. In a food processor, add the roasted shallot, onion, and garlic (squeeze the cloves out of the skin), cannellini beans, lemon zest and juice, rosemary, sage, garlic powder, onion powder, sumac, salt, and pepper. Process for 1-2 minutes. Slowly stream in the remaining tablespoon of olive oil and process 2 more minutes, until smooth and creamy.
  3. Transfer to a bowl and chill in the fridge until ready to serve. Top with olive oil, more sumac, sprigs of rosemary, and sage leaves before serving.

Notes

  1. The sumac is optional but gives a really nice tang and brightness to the dip.
  2. Keep the dip in a tightly covered container in the fridge for up to 5 days.

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