White Bean and Roasted Garlic Spread

Hello and welcome! Today I have a bean spread that is dead simple and so versatile. This White Bean and Roasted Garlic Spread is great as a dip for chips and veggies. Or you can spread it on toast and top with avocado, radish and fresh dill, as I will show you today. No matter how you go about serving it, if you’re a fan of sweet and savory roasted garlic, this white bean spread will become a go-to recipe for a quick, easy and healthy dip/spread. Move over hummus, it’s White Bean and Roasted Garlic Spread!

Roasted Garlic

Preheat the oven to 400 degrees F. I am using about half of a six-ounce bag of peeled garlic. Just drizzle some olive oil over the garlic cloves and sprinkle with kosher salt. Place on the center rack in the oven and roast until the cloves are golden brown, about 10 minutes. Keep an eye on them and give them a stir about halfway through.

When you take out the garlic, you can switch the oven to broil to make toast. Meanwhile, let’s get to the dip. Drain and rinse 2 cans of Cannellini beans, then transfer the beans to a food processor. Add the roasted garlic to the food processor. Sprinkle with a little kosher salt.

You can add the garlic in batches, tasting in between additions if you’re not too sure about how much roasted garlic you will like.

Fix the lid on the food processor and switch it on. As it’s running, drizzle olive oil in until you have a smooth, hummus-like consistency. Scrape down the sides as needed and continue to process the beans and roasted garlic until you’re satisfied with its consistency. Squeeze in the juice of half a lemon and give it another whiz.

Give it a taste and add more kosher salt as needed. And that’s it! Transfer the White Bean and Roasted Garlic Spread to a bowl and I will show you our toast serving option.

White Bean and Roasted Garlic Toasts

Use the same sheet pan you used to roast the garlic and brush olive oil on both sides of a couple slices of crusty bread. I have sourdough. Place the sheet pan on the center rack, with the broiler on and watch the bread slices. Flip them over when one side is toasted and let the other side toast. Keep watching them!

You can really top these toasts with whatever you like. I have avocado and radish slices, with fresh dill, crushed red pepper flakes, finishing salt and a little more lemon juice.

Spread the White Bean and Roasted Garlic Spread on each piece of toast. Then shingle on the avocado slices. I slipped the radish slices in between the avocado slices.

Drizzle on a little olive oil and squeeze on a little extra lemon juice. Then sprinkle with crushed red pepper flakes, fresh dill, flaky finishing salt and cracked black pepper.

These toasts are so colorful and pretty! The White Bean and Roasted Garlic Spread is so simple, and really packs a flavor punch. Roasted garlic is such a magical thing! Add a little salt and lemon to lift it a little, and you have a beautifully flavored, well-balanced dip or spread.

For these toasts, the radish gives a nice little peppery crunch, and the avocado is smooth and rich. The dill is such a fresh flavor and the red pepper flakes give a little kick. So simple, and so satisfying! A perfect breakfast or lunch, also great as a protein-rich post-workout snack.

Thank you so much for joining me today! Easy, casual mid-day snacks are something we do everyday and having a bean dip like this on hand is a quick way to get a nutritious meal or snack that is flavorful and filling. Give it a try and let me know what you think! If avocado toasts are your thing, try one of my favorites, from my Avocado Toast Trio post. Take care and be well, xo Kelly

A Few Items Used in Today’s Recipe

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White Bean and Roasted Garlic Spread

(1 votes, average: 5.00 out of 5)

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Appetizer, side dish, snack, light Meal – American

By Kelly Djalali – Serves: Makes about 3 cups of Spread

Prep Time: 15 Minutes – Cooking Time: NA – Total Time: 15 Minutes

Dead simple and super versatile – move over hummus, White Bean and Roasted Garlic Spread is our new favorite bean spread, dip, and topping.

Ingredients

• 2 15-oz. Cans Cannellini Beans, drained and rinsed
• 3 oz. Garlic Cloves, peeled
• Olive Oil (about 1/4-1/3 cup), divided
• Kosher Salt
• Lemon Juice

Instructions

1

Preheat the oven to 400 degrees F. Place peeled garlic cloves on a small sheet tray.

2

Drizzle olive oil over the garlic cloves and sprinkle with kosher salt.

3

Place on the center rack in the oven and roast until the cloves are golden brown, about 10 minutes. Keep an eye on them and give them a stir about halfway through.

4

Transfer the beans to a food processor. Add the roasted garlic to the food processor. Sprinkle with a little kosher salt. (You can add the garlic in batches, tasting in between additions if you're not too sure about how much roasted garlic you will like.)

5

Fix the lid on the food processor and switch it on. As it's running, drizzle olive oil in until you have a smooth, hummus-like consistency. Scrape down the sides as needed and continue to process the beans and roasted garlic until you're satisfied with its consistency. Squeeze in the juice of half a lemon and give it another whiz. Give it a taste and add more kosher salt as needed.

6

Transfer to a bowl and serve as a dip or spread.