White Bean Roasted Garlic Spread (Printable Page)

Creamy white bean and roasted garlic blend perfect on crisp sourdough, featuring fresh herbs and olive oil accents.

# What You'll Need:

→ For the 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 ½ teaspoon dried thyme
06 - ½ teaspoon salt, or to taste
07 - ¼ 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 (optional)

# Step-by-Step Guide:

01 - Preheat oven to 400°F. Slice the top off the head of garlic to expose the cloves. Drizzle with 1 tablespoon olive oil and wrap tightly in aluminum foil.
02 - Roast the wrapped garlic for 35 to 40 minutes until the cloves are soft and golden brown. Remove from oven and allow to cool slightly before handling.
03 - Squeeze the roasted garlic cloves from their skins directly into a food processor bowl.
04 - Add cannellini beans, remaining 1 tablespoon olive oil, lemon juice, thyme, salt, and black pepper to the food processor. Blend until smooth and creamy, scraping down the sides of the bowl as necessary. Taste and adjust seasonings as desired.
05 - Toast the sourdough slices until golden and crisp using a toaster or grill pan.
06 - Spread the white bean and roasted garlic mixture generously over each toasted slice.
07 - Drizzle with additional olive oil and garnish with fresh herbs if desired. Serve immediately while toast is still warm.

# Expert Tips:

01 -
  • Incredibly simple with just a handful of pantry-friendly ingredients
  • Naturally vegan, dairy-free, and nut-free, making it inclusive for many dietary needs
  • The roasted garlic adds deep, sweet flavor without any sharpness
  • Makes ahead beautifully and keeps in the fridge for up to 3 days
  • Versatile enough to serve as a spread, dip, or even a sandwich filling
  • Ready in under an hour with mostly hands-off roasting time
02 -
  • Roast extra garlic heads and squeeze the cloves into ice cube trays with olive oil—freeze for instant roasted garlic whenever you need it
  • Use the best quality olive oil you have for drizzling at the end; it makes a noticeable difference
  • Don't skip rinsing the canned beans—it removes excess sodium and improves the flavor
  • Toast the bread just before serving to maintain maximum crispness
  • Store leftover spread in an airtight container with a thin layer of olive oil on top to prevent drying
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