White Bean Roasted Garlic Spread (Print version)

Creamy blend of white beans and roasted garlic, ideal for topping crisp sourdough toast.

# What You'll Need:

→ 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 ½ teaspoon dried thyme
06 - ½ teaspoon salt, or to taste
07 - ¼ 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

# Directions:

01 - Preheat the oven to 400°F.
02 - Slice the top off the head of garlic to expose the cloves. Drizzle with 1 tablespoon olive oil and wrap in foil. Roast for 35 to 40 minutes until soft and golden. Let cool slightly.
03 - Squeeze the roasted garlic cloves from their skins into a food processor.
04 - Add cannellini beans, 1 tablespoon olive oil, lemon juice, thyme, salt, and pepper. 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 the toast.
07 - Drizzle with extra olive oil and garnish with fresh herbs if desired. Serve immediately.

# Expert Tips:

01 -
  • It tastes indulgent and restaurant-quality but comes together in under an hour with minimal fuss.
  • The roasted garlic loses its sharp bite and becomes buttery and sweet, converting even skeptics into believers.
  • You can prep the spread ahead, making it perfect for unexpected guests or lazy mornings.
02 -
  • Don't skip the rinsing of canned beans or you'll end up with a starchy, gluey spread instead of something silky and refined.
  • Roasting garlic is forgiving, but check it after 35 minutes because every oven runs differently and you want it soft, not bitter.
03 -
  • Make a double batch and keep it in the fridge for three days so you have something delicious ready whenever hunger strikes or guests arrive.
  • If you're nervous about the texture, use a immersion blender instead of a food processor for even more control over how smooth it gets.
Go back