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.

Author: Balancing Bowls

Meal Type: Milk Free

Cuisine: Other

Difficulty: EASY

Prep. Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 6 Servings

Calories: 429 kcal per serving

Ingredients

10 cloves - garlic
5 tablespoons - olive oil
2 cans - white beans (cannellini, Great Northern, or navy beans)
2 sprigs - fresh thyme
1 sprig - rosemary
¼ tsp - black pepper
¼ tsp - red pepper flakes
½ tsp - kosher salt
3 tablespoons - lemon juice
½ cup - water

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.

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