A perfect dip to keep stocked in your fridge at all times!
Styling Kari Wardrop. Recipe Marisa Curatolo. Photography Cory Aronec

Styling Kari Wardrop. Recipe Marisa Curatolo. Photography Cory Aronec

  • Duration
  • Prep Time
  • Makes 2 cupsServings


  • 1 head garlic
  • Extra-virgin olive oil to drizzle

  • 1 (19-ounce) can white beans or navy beans, drained and rinsed
  • 2 tablespoons plain yogourt
  • 1 tablespoon fresh lemon juice
  • Coarse salt and freshly ground pepper, to taste


Preheat oven to 400°F. Cut 1/8-inch off garlic head to expose tops of cloves. Drizzle cut surface with olive oil. Wrap garlic head in foil and roast for 30 minutes, or until garlic is very tender. Cool slightly and squeeze out garlic into small bowl.

In food processor, combine white beans, yogourt, lemon juice and roasted garlic. Puree until smooth. Season with salt and pepper. Transfer to small bowl and drizzle with olive oil.

The spread can be made one day in advance and stored in a covered container in refrigerator. Bring back to room temperature before serving. Serve with roti.

Yogourt is used instead of oil to keep the fat content down. Sweet roasted garlic adds intense flavour.

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