White Bean Garlic Spread (Print version)

Creamy white bean and roasted garlic blend ideal for slathering on toasted sourdough bread.

# Required ingredients:

→ For the Spread

01 - 1 head garlic
02 - 2 tablespoons olive oil, divided
03 - 1 can (15 ounces) 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 such as parsley, chives, or thyme, for garnish (optional)

# How to make it:

01 - Preheat oven to 400 degrees Fahrenheit. Slice the top off the head of garlic to expose the cloves. Drizzle with 1 tablespoon olive oil and wrap in foil.
02 - Roast the wrapped garlic for 35 to 40 minutes until soft and golden. Remove from oven and let cool slightly.
03 - Squeeze the roasted garlic cloves from their skins directly into a food processor.
04 - 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.
05 - Toast the sourdough slices until golden and crisp.
06 - Spread the white bean and roasted garlic mixture generously over each toasted slice.
07 - Drizzle with extra olive oil and garnish with fresh herbs if desired. Serve immediately.

# Expert Advice:

01 -
  • The roasted garlic turns sweet and mellow, so even garlic skeptics find themselves coming back for more.
  • White beans make this protein-packed enough to feel like a real meal, not just a fancy spread.
  • It comes together in under an hour, which means you can have an impressive appetizer without the stress.
  • This one spread checks boxes for vegetarian, vegan, and dairy-free diets all at once.
02 -
  • The first time I skipped letting the roasted garlic cool, the spread turned slightly gray and lost some of its silky texture—patience here pays off in the final result.
  • If your spread feels too thick, add water or olive oil just a splash at a time while blending, because it's easier to loosen than to thicken again.
03 -
  • A tiny pinch of smoked paprika or red chili flakes wakes up the whole spread with complexity—add it to the blender if you want subtle heat and depth.
  • Fresh thyme is wonderful, but dried thyme is equally delicious here and sometimes feels more authentic to Mediterranean cooking.
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