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!
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
White Bean and Roasted Garlic Spread
Dead simple and super versatile – move over hummus, White Bean and Roasted Garlic Spread is our new favorite bean spread, dip, and topping.
- 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
Preheat the oven to 400 degrees F. Place peeled garlic cloves on a small sheet tray.
Drizzle 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.
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.
Transfer to a bowl and serve as a dip or spread.
MariMarch 9, 2022 at 8:55 am
This looks gorgeous as always. The green of the avocado and the bright red radishes make this a feast for the eyes. When my two youngest were vegans in junior high and high school, I made a lot of bean and tofu spreads for their lunches. They would have loved something like this. I can see this stuffed into pita bread or an arepa. I would even mix this with chopped veggies as a salad. This looks like a warm weather staple for me. I think I could eat this every day of the week. I am a garlic fan, so this ticks all the boxes. Here’s a stupid question for you. I have a Cuisinart food processor and don’t use it as much as I could because cleaning the lid is a pain in the neck. Once or twice when I wasn’t trying to get it apart, It actually did come apart. I haven’t managed to do it since. Generally I end up soaking it in hot soapy water and using a skinny brush to clean it out, and drying it is equally annoying! How do you do it?! Happy Wednesday to Kelly, Alex, Terry, the pups, and the blog sisters. We were supposed to get snow today. Instead it’s dark and raining, so we dodged a bullet!
Kelly DjalaliMarch 9, 2022 at 10:33 am
Hi Mari, Re: the food processor lid, I actually just put the whole lid in the dishwasher, on the top rack. Comes out fine every time. We are having a chilly rainy day here, seems like winter is grabbing us for one last go. This spread is really great, Alex asked if we can always have some on hand for snacking. So that’s a clear winning vote! Have a warm and cozy Wednesday! xo Kelly
Sylvia+EspinozaMarch 9, 2022 at 8:57 am
Hi, Kelly! This speaks to me. Beautiful and healthy-looking! This spread and hummus just might be new neighbors in my fridge. Keep all the wonderful recipes coming! Love and Hugs ~
Kelly DjalaliMarch 9, 2022 at 10:34 am
Hi Sylvia, good to hear from you! I am happy this recipe resonates with you. I know a bowl of it will be on hand in our fridge for snacking. Thanks so much for writing in today, have a great day! xo Kelly
ArnaMarch 9, 2022 at 10:51 am
My husband bought several! heads of garlic, and now I know what to do with them. I will roast them all, then I can use what I want for this and freeze the rest. I love roasted garlic!
Kelly DjalaliMarch 9, 2022 at 11:01 am
Hi Arna, Fantastic idea! It’s really hard to beat the gorgeous aroma of garlic roasting in the oven. I hope you enjoy this white bean dip, let me know how it turns out for you! Have a lovely day, xo Kelly
TerryMarch 9, 2022 at 11:53 am
This looks really I’ll definitely make this. I love the beans and avacado this would be good for on the go breakfast. I’ll keep you posted when I make this ?❤️ Mom
Kelly DjalaliMarch 9, 2022 at 11:55 am
It’s a great meal or snack for anytime of day, Mom. I am sure you will enjoy it. xo Kelly
Suzanne+SmithMarch 9, 2022 at 4:01 pm
I love anything with white beans. This sounds yummy. I’ll have to make some. I have some dried white beans and may make a big pot of them. Thx for the idea. Love roasted garlic.
Kelly DjalaliMarch 9, 2022 at 4:27 pm
Hi Suzanne, This sounds like a perfect recipe for you! Be sure to let me know how you like it. Have a great evening! xo Kelly