Creamy White Bean Spread
This silky, protein-packed white bean spread is a sophisticated and healthy appetizer that comes together in minutes.
Ingredients
- •2 cans (15 oz each) cannellini beans, rinsed and drained
- •1/3 cup extra virgin olive oil
- •2 tablespoons fresh lemon juice
- •2 cloves garlic, minced
- •1 tablespoon fresh rosemary, finely chopped
- •1/2 teaspoon sea salt
- •1/4 teaspoon freshly cracked black pepper
- •1 tablespoon water or vegetable broth (optional, for consistency)
Instructions
- 1
Place the rinsed and drained cannellini beans into a food processor or high-speed blender.
- 2
Add the minced garlic, fresh rosemary, lemon juice, salt, and pepper to the beans.
- 3
Pulse the mixture while slowly drizzling in the olive oil until the spread begins to emulsify.
- 4
Continue to process on high speed for 1-2 minutes until the texture is completely smooth and creamy.
- 5
If the spread is too thick, add one tablespoon of water or vegetable broth at a time until you reach your desired consistency.
- 6
Taste and adjust seasoning with extra salt or lemon juice if needed, then transfer to a serving bowl.
💡 Chef tips
- For a deeper flavor, toast the garlic in a tablespoon of olive oil before adding it to the processor.
- Store in an airtight container in the refrigerator for up to 4 days; let it come to room temperature before serving for the best texture.
- Serve with toasted baguette slices, cucumber rounds, or fresh crudités for a perfect presentation.
✅ How it should turn out
The finished spread should be velvety and pale, with a bright, herbaceous aroma and a savory, clean taste that is perfectly balanced by the zing of fresh lemon.