This roasted garlic white bean spread has become a regular in my kitchen because it’s quick to make and always disappears fast at gatherings. The aroma of roasted garlic fills the house, and the creamy texture makes it perfect for spreading on crusty bread or crackers. I often whip this up for casual lunches or as part of a mezze platter when friends drop by.

What I like most is how the mellow, sweet flavor of roasted garlic blends with the earthy beans. It’s a reliable recipe that doesn’t require fancy ingredients, just a bit of patience while the garlic roasts. I serve it at room temperature, letting the flavors shine, and it’s just as good as a sandwich spread or alongside grilled vegetables.

The spread is also a handy make-ahead option; it keeps well and tastes even better the next day. I appreciate how versatile it is—sometimes I add fresh herbs or a squeeze of lemon for a brighter note. Whether as an appetizer or a snack, this spread always feels like a small comfort on the table.

Quick Facts

Why You’ll Love It

If you’re looking for a simple, crowd-pleasing dip or spread, this recipe delivers. It’s creamy, satisfying, and highlights the gentle sweetness of roasted garlic. You’ll love how easily it comes together and how flexible it is with toppings and pairings.

• Uses pantry staples and minimal prep
• Naturally creamy without dairy
• Great for make-ahead entertaining
• Customizable with herbs or spices
• Pairs well with bread, veggies, or as a sandwich base

Ingredients

This recipe relies on canned white beans and a whole head of garlic, roasted until golden and soft. Olive oil, lemon juice, and a touch of salt bring everything together. I sometimes add fresh herbs or a pinch of chili flakes for extra flavor, but the base is simple and satisfying.

• 1 head garlic
• 2 tablespoons olive oil, divided
• 1 (15-ounce) can white beans (cannellini or Great Northern), drained and rinsed
• 2 tablespoons fresh lemon juice (about half a lemon)
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons water (more as needed for consistency)
• 1 tablespoon chopped fresh parsley (optional)
• 1/4 teaspoon crushed red pepper flakes (optional)
• Extra olive oil, for serving

Step-by-Step Instructions

Roasting the garlic is the only step that takes a little time, but it’s worth it for the mellow, sweet flavor it brings. Once the garlic is ready, everything comes together quickly in a food processor. Adjust the consistency and seasoning to your taste, and serve with a drizzle of olive oil.

1. Preheat your oven to 400°F (200°C).
2. Slice the top off the head of garlic to expose the cloves. Drizzle with 1 tablespoon olive oil and wrap tightly in foil.
3. Roast the garlic for 35–40 minutes, until the cloves are soft and golden. Let cool slightly.
4. Squeeze the roasted garlic cloves out of their skins into a food processor.
5. Add the drained white beans, lemon juice, remaining 1 tablespoon olive oil, salt, pepper, and 2 tablespoons water.
6. Process until smooth, scraping down the sides as needed. Add more water, a tablespoon at a time, for a thinner consistency.
7. Taste and adjust salt, lemon, or pepper as needed.
8. Pulse in parsley and red pepper flakes, if using.
9. Transfer to a bowl, drizzle with extra olive oil, and serve at room temperature.

Chef Tips

A few practical tips can help you get the best results every time. Roasting the garlic until deeply golden is key for flavor. Don’t be afraid to adjust the seasoning or add a splash more water for a smoother spread.

• Roast garlic until completely soft for best flavor.
• Add water gradually to control thickness.
• For extra tang, add more lemon juice.
• Let the spread sit 30 minutes for flavors to meld.
• Top with extra herbs or chili flakes for color and heat.

Substitutions

This recipe is flexible if you need to swap ingredients. You can use any mild white bean, and the seasonings can be adjusted to suit your taste or pantry.

• Substitute navy beans or butter beans for cannellini.
• Use lime juice if you’re out of lemon.
• Swap parsley for basil, chives, or dill.
• Use roasted shallots if you don’t have garlic.
• Add a pinch of smoked paprika for a deeper flavor.

Storage & Reheating

This spread keeps well, making it ideal for meal prep or entertaining. Store it in an airtight container in the fridge, and it will be ready whenever you need it. The flavors deepen after a day, and it’s easy to refresh before serving.

• Refrigerate in a sealed container for up to 4 days.
• Stir before serving to recombine any separated oil.
• Freeze in small portions for up to 1 month; thaw overnight in fridge.
• Bring to room temperature before serving for best texture.
• Add a splash of olive oil if it seems dry after storing.

Perfect Pairings

This spread is versatile and pairs well with a variety of foods. I like to serve it with fresh vegetables, toasted bread, or as a side to grilled meats. It also works as a sandwich spread or part of a mezze platter.

• Crisp white wine such as Sauvignon Blanc
• Warm pita or sourdough bread
• Grilled chicken or lamb skewers
• Roasted or raw vegetable platter

FAQs

Here are a few common questions about making and serving this spread. These tips should help you get the best results and adapt the recipe to your needs.

Nutritional Note

This spread is plant-based and naturally gluten-free. Each serving is modest in calories and provides protein and fiber from the beans, but exact nutrition will vary by ingredients used.