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White Bean and Roasted Garlic Spread

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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.