White Bean Roasted Garlic Spread (Printable)

A creamy blend of white beans and roasted garlic for a flavorful, savory spread on crisp sourdough toast.

# What You'll Need:

→ Spread

01 - 1 head garlic
02 - 2 tablespoons olive oil, divided
03 - 1 can (15 oz) cannellini beans, drained and rinsed
04 - 1 tablespoon fresh lemon juice
05 - 1 teaspoon fresh thyme leaves or 0.5 teaspoon dried thyme
06 - 0.5 teaspoon salt
07 - 0.25 teaspoon black pepper

→ For Serving

08 - 4 slices sourdough bread
09 - Extra virgin olive oil for drizzling
10 - Fresh herbs such as parsley, chives, or thyme for garnish

# How to Make It:

01 - Preheat oven to 400°F. Slice the top off garlic head to expose cloves. Drizzle with 1 tablespoon olive oil and wrap tightly in foil.
02 - Roast wrapped garlic for 35 to 40 minutes until soft and golden. Remove from oven and allow to cool slightly.
03 - Squeeze cooled roasted garlic cloves from their skins directly into a food processor.
04 - Add cannellini beans, 1 tablespoon olive oil, lemon juice, thyme, salt, and pepper to food processor. Blend until smooth and creamy, scraping sides as needed. Adjust seasoning to taste.
05 - Toast sourdough slices until golden and crisp using a toaster or grill pan.
06 - Spread white bean and roasted garlic mixture generously over toasted bread slices.
07 - Drizzle with extra olive oil and garnish with fresh herbs if desired. Serve immediately.

# Expert Tips:

01 -
  • It comes together in under an hour but tastes like you spent way more time than you did.
  • Roasted garlic loses its bite and becomes almost buttery, which means even garlic skeptics will ask for the recipe.
  • One batch makes enough to serve four people or to snack on throughout the week without guilt.
02 -
  • Don't skip draining and rinsing your canned beans—the liquid can make your spread watery instead of creamy, which I learned the hard way the first time.
  • Roasted garlic is forgiving but it does need that full 35-40 minutes; anything less and it won't have that sweet, soft texture that makes this spread special.
03 -
  • If your spread seems too thick after blending, resist the urge to add a lot of liquid at once—add it a teaspoon at a time because it's easier to loosen something than to thicken it back up.
  • Squeeze every last clove of roasted garlic out of its skin; the ones that stick around get wasted and you're losing the best part of the whole dish.
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