White Bean Roasted Garlic Spread (Printable Version)

Smooth blend of white beans and roasted garlic, ideal for crisp sourdough toast and vegan spreads.

# What You’ll 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 virgin olive oil, for drizzling
10 - Fresh herbs such as parsley, chives, or thyme for garnish (optional)

# Method:

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.
03 - Roast the wrapped garlic for 35 to 40 minutes until soft and golden. Let cool slightly before handling.
04 - Squeeze the roasted garlic cloves from their skins directly into a food processor.
05 - Add cannellini beans, 1 tablespoon olive oil, lemon juice, thyme, salt, and pepper to the food processor. Blend until smooth and creamy, scraping down the sides as needed. Adjust seasoning to taste.
06 - Toast the sourdough slices until golden and crisp.
07 - Spread the white bean and roasted garlic mixture generously over each toasted slice.
08 - Drizzle with extra olive oil and garnish with fresh herbs if desired. Serve immediately.

# Expert Hints:

01 -
  • The roasted garlic becomes buttery-sweet and mild, not sharp or overpowering like raw garlic.
  • It comes together in under an hour and tastes like you've spent all morning in the kitchen.
  • It's genuinely good for you without feeling like a sacrifice or health kick.
02 -
  • Don't skip the full roasting time for the garlic—underroasted cloves will be chalky and won't blend smoothly, and the garlic flavor will be sharp instead of sweet.
  • If your spread seems too thick, add water or olive oil just a splash at a time, because it thickens slightly as it cools and you can always blend in more liquid but can't take it out.
03 -
  • Make sure your sourdough is truly crisp—soft toast will get soggy quickly under the spread, so don't hold back on the toasting.
  • Taste the spread before serving and adjust the salt and lemon juice, because the balance of salt and acid is what makes everything shine together.
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