If you’ve never tried a warm white bean and garlic spread, prepare to meet your new favorite go-to recipe. This savory, creamy spread is all about comfort and versatility. It’s the perfect partner for crusty bread, pita chips, fresh veggies, or even as a unique sandwich spread.
What makes this spread so special is its simple ingredients that pack a punch. We’re working with two cans of white beans, plenty of fresh garlic, a touch of lemon juice for brightness, and a mix of thyme and rosemary for a fragrant, earthy flavor. This is one of those dishes that feels elevated but requires very little effort. Plus, it’s naturally vegan and packed with plant-based protein.
Whether you’re a first-time bean enthusiast or a seasoned pro looking for a new way to enjoy cannellini, Great Northern, or navy beans, this is a recipe you’ll want to bookmark.
Ingredient Notes
White Beans: Use whatever you have on hand — cannellini beans, Great Northern beans, navy beans, or even butter beans. These creamy white beans create the smooth texture we’re after and bring plenty of fiber and protein to the table.
Garlic Cloves: The garlic here is gently cooked until softened, which mellows its sharpness and brings out a sweet, roasted flavor. You’ll need 10 cloves, finely chopped, for a rich garlicky base.
Lemon Juice: Fresh lemon juice (about 3 tablespoons) brightens up the flavors and balances the richness of the beans.
Fresh Herbs: Thyme and rosemary are the stars. Their earthy, aromatic notes make this spread feel fancy enough for a dinner party, but they’re also easy to work with and widely available.
Olive Oil: Opt for good-quality extra virgin olive oil if you can. You’ll need 5 tablespoons total, some for cooking and some for drizzling on top when serving.
Seasonings: A little kosher salt, black pepper, and red pepper flakes for a hint of heat tie everything together beautifully.
Instructions
Start by heating 2 tablespoons of olive oil in a frying pan over low heat. Add 10 finely chopped garlic cloves (about 30 g) and cook gently for 5 minutes. You’re looking for them to soften and become fragrant without browning.
Next, stir in two 15-ounce cans (425 g each) of white beans that have been drained and rinsed. Add 4 tablespoons of water, 3 tablespoons of fresh lemon juice, ¼ teaspoon each of black pepper and red pepper flakes, ½ teaspoon kosher salt, and two sprigs of fresh thyme. If you have a sprig of rosemary handy, toss that in too.
Cook this mixture over medium heat for 6-8 minutes, stirring often. The beans should be heated through, and most of the liquid will have been absorbed. Remove and discard the thyme and rosemary sprigs before moving on.
Transfer the mixture to the bowl of a food processor and blend on high until smooth. If the spread feels too thick, add up to 1 tablespoon of warm water to loosen it until you reach a creamy, spreadable texture.
Spoon the spread into a bowl, then drizzle the remaining 2 tablespoons of olive oil over the top. For garnish, sprinkle with fresh thyme leaves or a pinch of red pepper flakes if you like a little extra heat.
How to Serve
- With fresh veggies: Carrot sticks, celery sticks, cucumber spears, or bell pepper slices.
- As a spread: On crusty bread, pita chips, or favorite crackers.
- In a grain bowl: Pair with brown rice or farro, roasted veggies, and a drizzle of olive oil.
- On a charcuterie board: Add it alongside roasted red peppers, sun-dried tomatoes, and olives for a Tuscan-inspired spread.
- As a sandwich base: Use it as a creamy, garlicky layer on sandwiches or wraps.
Tips, Tricks, and Alterations
- Substitute Ingredients: No white beans on hand? Try chickpeas or butter beans for a slightly different texture.
- Make it spicy: Add a pinch of chili flakes to the food processor for a spicy kick.
- Fresh or Dried Herbs: If you don’t have fresh herbs, 1 teaspoon each of dried thyme. Skip the rosemary altogether; the dried rosemary has a very different texture than fresh rosemary and ends up being a little spiky.
- Storage: Store leftovers in an airtight container in the fridge for 3-5 days. Reheat gently for best results. But it's also pretty delicious cold, especially if you're using it for a spread in a sandwich.
Recipe
Warm White Bean and Garlic Spread
Equipment
- Food processor
- Frying pan
Ingredients
- 10 garlic cloves 30 g, finely chopped
- 5 tablespoons olive oil divided
- 2 cans 425 g each white beans (cannellini, Great Northern, or navy beans), drained and rinsed
- 2 sprigs fresh thyme
- 1 sprig rosemary
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- ½ teaspoon kosher salt
- 3 tablespoons lemon juice 45 ml
- ½ cup water + 1 tablespoon warm water if needed
Instructions
- Heat 2 tablespoons olive oil in a frying pan over low heat. Add 10 garlic cloves (30 g), finely chopped, and cook for 5 minutes, stirring occasionally.
- Stir in 2 drained and rinsed cans (425 g each) of white beans, 4 tablespoons water, 3 tablespoons lemon juice, ¼ teaspoon black pepper, ¼ teaspoon red pepper flakes, and ½ teaspoon kosher salt. Add 2 thyme sprigs and 1 rosemary sprig.
- Cook over medium heat for 6-8 minutes, stirring often, until heated through. Remove thyme and rosemary sprigs.
- Blend the mixture in a food processor until smooth, adding 1 tablespoon warm water if needed.
- Serve in a bowl, drizzled with the remaining 2 tablespoons olive oil and garnished with fresh thyme or red pepper flakes.
Did you make this recipe? Let me know!