Warm White Bean and Garlic Spread
Warm, creamy, garlicky, and packed with flavor. It’s not only easy to make with pantry staples but also versatile enough to serve at a party or as part of a cozy night in. Whether you’re dipping fresh veggies, spreading it on crusty bread, or adding it to a grain bowl, this recipe will quickly become a staple in your kitchen.
Equipment
- Food processor
- Frying pan
Ingredients
- 10 garlic cloves 30 g, finely chopped
- 2 tablespoons olive oil
- 2 tablespoons olive oil
- 2 cans white beans 425 g each (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 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.2 tablespoons olive oil, 10 garlic cloves
- 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.2 cans white beans, 2 sprigs fresh thyme, ¼ teaspoon black pepper, ¼ teaspoon red pepper flakes, ½ teaspoon kosher salt, 3 tablespoons lemon juice, 1 sprig rosemary
- 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.1 tablespoon water
- Serve in a bowl, drizzled with the remaining 2 tablespoons olive oil and garnished with fresh thyme or red pepper flakes.2 tablespoons olive oil
Nutrition
Calories: 208kcalCarbohydrates: 23gProtein: 8gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 202mgPotassium: 500mgFiber: 5gSugar: 1gVitamin A: 42IUVitamin C: 5mgCalcium: 88mgIron: 3mg
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