Creamy White Bean Spread
This silky, protein-packed spread is a sophisticated yet simple appetizer that pairs perfectly with crusty bread or crisp vegetable crudités.
Ingredients
- •1 can (15 oz / 425g) cannellini beans, rinsed and drained
- •2 tablespoons extra virgin olive oil
- •1 tablespoon fresh lemon juice
- •1 small clove garlic, minced
- •1 tablespoon fresh rosemary, finely chopped
- •1/4 teaspoon sea salt
- •1/8 teaspoon freshly cracked black pepper
- •1 tablespoon water (optional, for desired consistency)
Instructions
- 1
Place the rinsed and drained cannellini beans into a food processor or high-speed blender.
- 2
Add the olive oil, lemon juice, minced garlic, chopped rosemary, salt, and black pepper to the processor.
- 3
Pulse the mixture until it begins to break down, then process on high for about 1 to 2 minutes until the texture is completely smooth and creamy.
- 4
If the spread is too thick, add water one teaspoon at a time while the processor is running until you reach your preferred consistency.
- 5
Taste and adjust seasoning with more salt or lemon juice if desired.
- 6
Transfer to a small serving bowl and drizzle with a little extra olive oil before serving.
💡 Chef tips
- For a deeper flavor, toast the garlic in a teaspoon of olive oil for 30 seconds before adding it to the processor.
- Store the spread in an airtight container in the refrigerator for up to 3 days; let it come to room temperature before serving for the best texture.
- You can substitute rosemary with fresh thyme or flat-leaf parsley for a different aromatic profile.
✅ How it should turn out
The finished spread should be velvety and pale in color, with a bright, lemony aroma and a savory, earthy flavor profile that is smooth on the palate.