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.


  • 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.