Roasted Garlic Almond Dip

Roasting whole garlic heads until soft and sweet is a Mediterranean kitchen classic that anchors this creamy almond dip. Toasted almonds, tahini, and bright lemon juice blend into a rich, shareable starter made for the table.

Serves 6 · 15 min prep · 40 min cook

Estimate for one serving

• 290 cal
• 8g protein
• 12g carbs
• 26g fat
• 3g fiber

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Ingredients

• 2 cups raw almonds
• 2 whole garlic heads
• 1/3 cup plus 2 tbsp extra-virgin olive oil
• 3 tbsp fresh lemon juice
• 2 tbsp tahini
• 1/2 cup warm water
• 1 tsp kosher salt
• 1/2 tsp smoked paprika
• 2 tbsp fresh parsley, chopped
• 2 tbsp toasted almond slivers for garnish

Instructions

1. 1Preheat the oven to 400°F. Slice the tops off the garlic heads to expose the cloves, drizzle with a little olive oil, wrap tightly in foil, and roast for 35 to 40 minutes until soft and golden.
2. 2Meanwhile, spread the almonds on a baking sheet and toast in the same oven for 8 to 10 minutes until fragrant and lightly browned; cool completely.
3. 3Squeeze the roasted garlic cloves from their skins into a high-powered blender or food processor.
4. 4Add the cooled toasted almonds, remaining olive oil, lemon juice, tahini, salt, and smoked paprika.
5. 5Blend on high, streaming in the warm water gradually until the dip becomes ultra-smooth and scoopable, scraping down sides as needed.
6. 6Taste and adjust seasoning with extra salt or lemon if the almond flavor needs brightening.
7. 7Transfer the dip to a shallow serving bowl and use the back of a spoon to create swoops on the surface.
8. 8Drizzle lightly with olive oil, then scatter chopped parsley and toasted almond slivers over the top.
9. 9Serve at room temperature with warm pita, crudités, or crackers so the roasted garlic and almond richness shine.
10. 10Store leftovers covered in the fridge up to four days; stir and loosen with a splash of water before serving again.