White Bean Roasted Garlic Spread (Printable Version)

Smooth white bean and roasted garlic blend ideal for spreading on sourdough or crackers.

# What You Need:

→ For the Spread

01 - 1 head garlic
02 - 2 tablespoons olive oil, divided
03 - 1 can (15 oz) cannellini beans, drained and rinsed
04 - 1 tablespoon fresh lemon juice
05 - 1 teaspoon fresh thyme leaves or 0.5 teaspoon dried thyme
06 - 0.5 teaspoon salt, or to taste
07 - 0.25 teaspoon black pepper

→ For Serving

08 - 4 slices sourdough bread
09 - Extra olive oil for drizzling
10 - Fresh herbs (parsley, chives, or thyme) for garnish, optional

# How To Make:

01 - Preheat the oven to 400°F.
02 - Slice the top off the head of garlic to expose the cloves. Drizzle with 1 tablespoon olive oil and wrap in foil. Roast for 35 to 40 minutes until soft and golden. Let cool slightly.
03 - Squeeze the roasted garlic cloves from their skins into a food processor.
04 - Add cannellini beans, 1 tablespoon olive oil, lemon juice, thyme, salt, and pepper. Blend until smooth and creamy, scraping down the sides as needed. Adjust seasoning to taste.
05 - Toast the sourdough slices until golden and crisp.
06 - Spread the white bean and roasted garlic mixture generously over the toast.
07 - Drizzle with extra olive oil and garnish with fresh herbs if desired. Serve immediately.

# Expert Tips:

01 -
  • Incredibly easy to prepare with only 10 minutes of active preparation time.
  • Naturally vegan, dairy-free, and nut-free, making it suitable for a variety of dietary needs.
  • Packed with plant-based protein and rich, savory flavors from roasted garlic and fresh thyme.
02 -
  • Ensure the garlic is roasted until completely soft to avoid any harsh raw garlic flavor.
  • Rinse the canned beans thoroughly to ensure a clean, neutral base for the other flavors.
  • Garnish with fresh herbs right before serving to provide a vibrant contrast to the rich spread.
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