Creamy White Bean Spread
This velvety, 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
- •1/3 cup extra virgin olive oil
- •3 cloves garlic, minced
- •2 tablespoons fresh lemon juice
- •1 tablespoon fresh rosemary, finely chopped
- •1/2 teaspoon sea salt
- •1/4 teaspoon freshly cracked black pepper
- •1/4 teaspoon red pepper flakes (optional)
Instructions
- 1
Place the rinsed and drained cannellini beans into a food processor or high-speed blender.
- 2
Add the minced garlic, fresh lemon juice, chopped rosemary, salt, pepper, and red pepper flakes to the beans.
- 3
Pulse the mixture a few times to break down the beans.
- 4
With the processor running on low, slowly drizzle in the olive oil in a steady stream until the mixture becomes smooth and creamy.
- 5
Taste the spread and adjust the seasoning with more salt or lemon juice if desired.
- 6
Transfer the spread to a serving bowl, drizzle with an extra splash of olive oil, and garnish with a sprig of fresh rosemary before serving.
💡 Chef tips
- For an even creamier texture, warm the beans slightly in a pan with the garlic and olive oil before blending.
- You can substitute rosemary with fresh thyme or flat-leaf parsley for a different flavor profile.
- Store the spread in an airtight container in the refrigerator for up to 4 days; let it come to room temperature before serving for the best flavor.
✅ How it should turn out
The finished spread should be pale, silky, and smooth, with a bright, herbaceous aroma and a rich, savory flavor balanced by a hint of citrus.