This Herbed Roasted Garlic White Bean Dip is ready in just 15 minutes! It’s a delicious smooth vegan dip that will be perfect at your parties!
I’ve been trying to experiment with ingredients I usually don’t use – binging Netflix’s Chef’s Table will definitely do that to you. I want to get way more familiar with this unfamiliar ingredients, and create something so delicious with them that I’ll fall in love with them.
This Roasted Garlic White Bean Dip definitely falls into that category. When I say creamy, smooth, and most of all easy , that ain’t no lie. Looking for a perfect dip for your friends at the upcoming parties or hangouts? Step right up.
I’m all over black beans, chickpeas, and even kidney beans, but I’ve haven’t really used white beans, which is kind of crazy for a vegetarian right? Well, the Mr. has said he wants to eat a lot more vegetarian meals this year and that immediately motivated me to come up with some new knock-it-out-of-the-park recipes. I had to act really cool, “oh wow that’s awesome” while my inner self was happy dancing that we would be able to finally go half-sies on meals!
In light of this exciting development, I thought of Super Bowl food . We actually first met at a friend’s Super Bowl party, and so always either go to a Super Bowl party or host one ourselves, and I’ve loved coming up with new and delicious snack ideas. I’ve always wanted to try a white bean dip and never have, so I got straight to it. Now, my husband is known as the “Sauce King” in the house and I’m definitely “Dip Queen”. Bold words yes, but I have to say, this dip really follows up on that title. I started by roasting my garlic, and PS if you’ve never roasted garlic, you need to do it. NOW. It’s so crazy easy.
Cut off a bit off the top of the garlic head, drizzle with olive oil, and then wrap in foil. Stick it in the oven at 400 for like 45-60 minutes. It comes out soft like buttah, it’s super mellow and it makes your kitchen smell like garlic bread heaven. Garlic bread heaven? Count me in. Garlic is my favourite spice – like, I should get a shirt that says Garlic-Lover – so if you’re crazy like me you can just spread this on toast. If you’re like normal people, you can use it in everything under the sun to replace regular garlic . In fact, I used it in a pesto I made later that day, and pretty much everything else for the entire weekend. Do it.
Once your garlic is roasted, just throw all the ingredients into a food processor or high speed blender and blend.
You can mix it up here if you like, but I went with a herbed white bean dip, and so added in fresh parsley, oregano and basil. While dried herbs are really convenient, fresh herbs always give a great flavour profile to your dish, so I would definitely get fresh herbs! Of course, I added my favourite, olive oil, to the mix and a squeeze of a lime (you can use a lemon too). I’ve been eating this dip for 3 days straight and it just keeps getting better, so I would recommend making this like an hour or two before you need it so all the flavours can really come together. I won’t tell if you have a few “taste tester” bites. We’re just checking it for everyone else, right?
If you try this Vegan Butternut Squash Soup please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen ! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.
AWESOME RELATED RECIPES
Baba Ghanoush
Whipped Feta Dip
Great Dips Around the Web
Layered Taco Dip – Cook Nourish Bliss
Vegan French Onion Dip – Oh My Veggies
Buffalo Chickpea Dip – Fooduzzi
Ingredients
Roasted Garlic White Bean Dip
- 16 ounces any white beans , 1 can – I used butter beans
- 3 cloves roasted garlic
- 1/2 teaspoon sea salt to taste
- 1/2 teaspoon freshly ground black pepper to taste
- 3-4 tablespoons olive oil , to taste
- 2 tablespoons room temperature water
- 1 teaspoon chopped oregano
- 1 teaspoon chopped basil
- 1 teaspoon chopped parsley
To Serve
- Olive oil to drizzle
- Parsley to garnish
Instructions
Roasted Garlic White Bean Dip
- Drain the white beans of their liquid and rinse in a strainer. Pat dry.
- In a food processor, add all the ingredients. Blend until smooth and creamy. You can add more olive oil if you prefer you dip to be even thinner, but add extra seasonings to compensate for the extra liquid.
- Serve in a bowl, and if possible, allow to chill for 2 hours before serving so flavours can marry together.
- Drizzle with olive, garnish with parsley and serve with chips and enjoy!
This Herbed Roasted Garlic White Bean Dip is ready in just 15 minutes! It’s a delicious smooth vegan dip that will be perfect at your parties!
I’ve been trying to experiment with ingredients I usually don’t use – binging Netflix’s Chef’s Table will definitely do that to you. I want to get way more familiar with this unfamiliar ingredients, and create something so delicious with them that I’ll fall in love with them.
This Roasted Garlic White Bean Dip definitely falls into that category. When I say creamy, smooth, and most of all easy , that ain’t no lie. Looking for a perfect dip for your friends at the upcoming parties or hangouts? Step right up.
I’m all over black beans, chickpeas, and even kidney beans, but I’ve haven’t really used white beans, which is kind of crazy for a vegetarian right? Well, the Mr. has said he wants to eat a lot more vegetarian meals this year and that immediately motivated me to come up with some new knock-it-out-of-the-park recipes. I had to act really cool, “oh wow that’s awesome” while my inner self was happy dancing that we would be able to finally go half-sies on meals!
In light of this exciting development, I thought of Super Bowl food . We actually first met at a friend’s Super Bowl party, and so always either go to a Super Bowl party or host one ourselves, and I’ve loved coming up with new and delicious snack ideas. I’ve always wanted to try a white bean dip and never have, so I got straight to it. Now, my husband is known as the “Sauce King” in the house and I’m definitely “Dip Queen”. Bold words yes, but I have to say, this dip really follows up on that title. I started by roasting my garlic, and PS if you’ve never roasted garlic, you need to do it. NOW. It’s so crazy easy.
Cut off a bit off the top of the garlic head, drizzle with olive oil, and then wrap in foil. Stick it in the oven at 400 for like 45-60 minutes. It comes out soft like buttah, it’s super mellow and it makes your kitchen smell like garlic bread heaven. Garlic bread heaven? Count me in. Garlic is my favourite spice – like, I should get a shirt that says Garlic-Lover – so if you’re crazy like me you can just spread this on toast. If you’re like normal people, you can use it in everything under the sun to replace regular garlic . In fact, I used it in a pesto I made later that day, and pretty much everything else for the entire weekend. Do it.
Once your garlic is roasted, just throw all the ingredients into a food processor or high speed blender and blend.
You can mix it up here if you like, but I went with a herbed white bean dip, and so added in fresh parsley, oregano and basil. While dried herbs are really convenient, fresh herbs always give a great flavour profile to your dish, so I would definitely get fresh herbs! Of course, I added my favourite, olive oil, to the mix and a squeeze of a lime (you can use a lemon too). I’ve been eating this dip for 3 days straight and it just keeps getting better, so I would recommend making this like an hour or two before you need it so all the flavours can really come together. I won’t tell if you have a few “taste tester” bites. We’re just checking it for everyone else, right?
If you try this Vegan Butternut Squash Soup please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen ! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.
AWESOME RELATED RECIPES
Baba Ghanoush
Whipped Feta Dip
Great Dips Around the Web
Layered Taco Dip – Cook Nourish Bliss
Vegan French Onion Dip – Oh My Veggies
Buffalo Chickpea Dip – Fooduzzi
Ingredients
Roasted Garlic White Bean Dip
- 16 ounces any white beans , 1 can – I used butter beans
- 3 cloves roasted garlic
- 1/2 teaspoon sea salt to taste
- 1/2 teaspoon freshly ground black pepper to taste
- 3-4 tablespoons olive oil , to taste
- 2 tablespoons room temperature water
- 1 teaspoon chopped oregano
- 1 teaspoon chopped basil
- 1 teaspoon chopped parsley
To Serve
- Olive oil to drizzle
- Parsley to garnish
Instructions
Roasted Garlic White Bean Dip
- Drain the white beans of their liquid and rinse in a strainer. Pat dry.
- In a food processor, add all the ingredients. Blend until smooth and creamy. You can add more olive oil if you prefer you dip to be even thinner, but add extra seasonings to compensate for the extra liquid.
- Serve in a bowl, and if possible, allow to chill for 2 hours before serving so flavours can marry together.
- Drizzle with olive, garnish with parsley and serve with chips and enjoy!
Roasted Garlic White Bean Dip
Ingredients
Roasted Garlic White Bean Dip
- 16 ounces any white beans 1 can - I used butter beans
- 3 cloves roasted garlic
- 1/2 teaspoon sea salt to taste
- 1/2 teaspoon freshly ground black pepper to taste
- 3-4 tablespoons olive oil to taste
- 2 tablespoons room temperature water
- 1 teaspoon chopped oregano
- 1 teaspoon chopped basil
- 1 teaspoon chopped parsley
To Serve
- Olive oil to drizzle
- Parsley to garnish
Instructions
Roasted Garlic White Bean Dip
- Drain the white beans of their liquid and rinse in a strainer. Pat dry.
- In a food processor, add all the ingredients. Blend until smooth and creamy. You can add more olive oil if you prefer you dip to be even thinner, but add extra seasonings to compensate for the extra liquid.
- Serve in a bowl, and if possible, allow to chill for 2 hours before serving so flavours can marry together.
- Drizzle with olive, garnish with parsley and serve with chips and enjoy!
Nutrition
Roasted Garlic White Bean Dip https://jessicainthekitchen.com/roasted-garlic-white-bean-dip/ April 7, 2017
Vietnamese-style fresh summer rolls are colorful, crunchy, and so easy to make! Serve these as a light meal or easy summer appetizer with sweet-spicy homemade peanut sauce for dipping.
I love a rainbow of veggies. I mean, just look at these fresh summer rolls! Vietnamese-style rice paper rolls are packed with colorful crunch. Everything gets chopped, layered, and rolled up inside a tight little rice paper burrito that’s perfect for dipping. I serve these with my favorite peanut ginger sauce (recipe included below), but you can dip them in anything you’d like.
Why You’ll Love These Fresh Summer Rolls
- Fresh and colorful. There’s no better way to eat the rainbow than a stack of fresh summer rolls. I make mine with crisp green lettuce, juicy red peppers, crunchy carrots, and purple cabbage. Of course, it wouldn’t be a summer roll without fresh vermicelli noodles, so you’ll find them in there, too.
- Perfect for summer. I love making fresh summer rolls in the summertime. There’s no cooking involved, and the flavors are delicious, especially when local veggies are in season.
- Versatile. These summer rolls are great for lunch or dinner, or I’ll make a big batch of them to bring out when we have company over. They’re the ultimate light and easy meal, snack, or appetizer. You can even let your guests DIY their rolls.
- Quick. Best of all, Vietnamese summer rolls are quick to assemble with just a few ingredients. Buy julienne (matchstick cut) veggies from your grocery store to save time on chopping!
Ingredient Notes
Fresh summer rolls take minutes to make with ingredients you’ll find in most major grocery stores. I’ll go over the important ingredients with some notes below. Scroll to the recipe card for a printable list with the full amounts you’ll need.
- Rice paper spring roll wrappers – These can be found in the grocery aisle with other Asian ingredients. They may sometimes be labeled “spring roll skins” or simply “spring roll wrappers”. Unlike wheat-based egg roll wrappers, they’re made with rice flour and tapioca starch.
- Vegetables – Choose your own rainbow! I use a combination of thinly sliced carrots, red and yellow bell peppers, purple cabbage, and butter lettuce . Spinach or spring greens will work, too.
- Fresh herbs – I love fresh mint in these rolls. Basil or cilantro are also good options, or you can use any mix of fresh herbs.
- Rice vermicelli noodles – These are long, thin Asian rice noodles. Not to be confused with Italian vermicelli, which is pasta. I usually find rice vermicelli in the same aisle as the rice paper wrappers.
- Peanut Sauce – For dipping. I’ve included the recipe for my homemade Thai peanut sauce . The recipe calls for soy sauce, but you can use liquid aminos , coconut aminos , or tamari if needed.
How to Make Fresh Summer Rolls
First things first, cut up all your veggies ahead of time so you have a mise en place (everything set out) for filling your rolls. Layer on your ingredients any way you like. I usually group each ingredient rather than mixing everything up, for more visual impact. Then, wrap the rolls tightly. Tight wrapping is key here!
How to Wrap Summer Rolls
Once you’ve filled the middle of your wrapper with vegetables, noodles, and herbs, here’s the best way to wrap your fresh summer rolls:
- Fold the top and bottom of the wrapper over the filling.
- Next, roll tightly from left to right, like a burrito . Place the finished roll on a plate with the seam-side down. The rice paper will be sticky and should stay in place.
- Repeat with the remaining rolls.
Your first few rolls will probably be a little wonky (it happens to me, too!), but after you get the hang of it, you’ll find the process easy… and even a little bit satisfying! Once you’re a rolling pro, you’ll want to make my Summer Fruit Spring Rolls , too.
Easy Peanut Dipping Sauce
I love this peanut ginger sauce and I use it in plenty of recipes, from these fresh summer rolls to my tempeh stir fry and Asian noodle salad . It’s simple to make. Take out a bowl, and whisk together peanut butter, maple syrup, soy sauce, and white or rice vinegar with ground ginger, sesame seeds, red pepper flakes, and a bit of warm water. Once the sauce is smooth, you’re ready to serve.
Tips for Success
Here are some hints and tips for making fresh summer rolls even easier.
- Saving on prep time. If your grocery store has a salad bar, buy the filling ingredients from there to save yourself time slicing and julienning.
- Amping up the protein. You can swap the rice noodles for strips of cooked tofu. Or, add a protein like vegan chicken , crispy tofu , or tempeh to your rolls in addition to the noodles.
- A note on work surfaces. The rice paper wrappers will stick to wood, so you’ll want to use a plastic or silicone board, or a plate for assembly. Otherwise, line a wood cutting board with a damp paper towel.
Serving Suggestions
Fresh summer rolls dipped in spicy peanut sauce are the perfect light snack all on their own. Or, I’ll serve these alongside Thai coconut curry soup or vegan pad see ew to turn them into a meal. I also love the summery flavors of this pineapple fried rice or this quick Asian-inspired quinoa salad .
How to Store
Store fresh summer rolls in an airtight storage container in the refrigerator with a damp paper towel separating them to keep them from drying out. The sauce can also be refrigerated. Both will keep in the fridge for 3 to 4 days, depending on the freshness of the veggies you use. Summer rolls are great for meal prep!
Can These Be Frozen?
No, this isn’t a recipe that will freeze well. If you’re looking for a freezer-friendly Asian appetizer, try my Vegan Potstickers instead!
P.S. Here are some of the items I used to make this recipe if you’d like to use them too:
| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |
Ingredients
Fresh Spring Rolls
- 9-10 rice paper
- 1 carrot , julienned
- ¼ cup chopped mint
- 2 cups purple cabbage , (171g ) sliced
- ½ cup red bell pepper , ( 52g ) chopped
- ½ cup yellow bell pepper , ( 52g ) chopped
- 7-8 lettuce leaves
- 5 ounces rice vermicelli noodles , ( 140g ) cooked
Peanut Ginger Sauce
- ½ teaspoon ground ginger
- 1 tablespoon maple syrup
- 2 tablespoon soy sauce , gluten free if needed, or liquid aminos or coconut aminos or tamari
- 1 teaspoon distilled white vinegar
- ½ teaspoon sesame seeds
- ⅓ cup natural peanut butter
- ¼ cup warm water
- ¼ teaspoon crushed red pepper flakes
Instructions
Peanut Ginger Sauce
- Whisk all the ingredients together in a deep bowl until combined. Set aside until ready to use.
Fresh Summer Rolls
- Chop up your veggies and place on a cutting board.
- Prepare the rice paper wrappers as per the instructions on your packaging. I poured water into a large wide bowl. I then dipped the rice papers into the water, until they began to become completely transparent. You want to ensure it’s soft, but not so soft that it can be easily ripped. For my rice papers, this was about 20-30 seconds.
- I then removed from the water and onto a plastic, silicone or ceramic cutting mat (they seemed to stick to my wooden board – if you only have a wooden cutting board, you can lay down a damp paper towel on it) and slightly pat dry.
- Fill your rolls! I placed 2-3 slices of the varying bell peppers, a few slices of julienned carrots, some cabbage, a handful of vermicelli noodles, a sprinkling of mint and a small handful of lettuce (basically 1/10th of the amount I have in total). I lined these up in the centre of the rice paper.
- I rolled the top and bottom of the rolls over the filling, then from left to right. So I rolled the left of the rice paper over the filing, then began to tuck the filling in as I rolled towards the right like a burrito. I continued to roll tightly until finished, then lay them on the folded edges to set on a plate. This took me about 30-45 seconds to do including putting in the filling.
- Serve on a plate with the dipping sauce and enjoy!
