Creamy White Bean Spread
This silky, protein-packed spread is a sophisticated yet simple appetizer that pairs perfectly with crusty bread or crisp raw vegetables.
Ingredients
- •2 cans (15 oz each) cannellini beans, rinsed and drained
- •3 tablespoons extra virgin olive oil
- •2 cloves garlic, minced
- •1 tablespoon fresh lemon juice
- •1 teaspoon fresh rosemary, finely chopped
- •1/2 teaspoon sea salt
- •1/4 teaspoon freshly cracked black pepper
- •2 tablespoons water or vegetable broth, as needed for consistency
Instructions
- 1
Heat one tablespoon of olive oil in a small skillet over medium heat and sauté the minced garlic and rosemary for about 1-2 minutes until fragrant, being careful not to brown the garlic.
- 2
Place the rinsed cannellini beans, the sautéed garlic-rosemary mixture, lemon juice, salt, and pepper into a food processor.
- 3
Pulse the mixture while slowly drizzling in the remaining two tablespoons of olive oil.
- 4
Add the water or vegetable broth one tablespoon at a time, processing until the spread reaches a smooth, velvety consistency.
- 5
Taste and adjust the seasoning with more salt or lemon juice if desired, then transfer to a serving bowl.
💡 Chef tips
- For an extra layer of flavor, garnish the spread with a drizzle of high-quality olive oil and a pinch of smoked paprika before serving.
- This spread can be prepared up to two days in advance; store it in an airtight container in the refrigerator and bring to room temperature before serving for the best texture.
- If you prefer a chunkier texture, pulse the beans fewer times and fold in a tablespoon of finely chopped sun-dried tomatoes.
✅ How it should turn out
The finished spread should be pale, creamy, and smooth, with a bright, herbaceous aroma and a savory, mellow flavor profile that is balanced by the tang of fresh lemon.