White Bean Garlic Bread Spread
- Blender
- Small saucepan
- Cutting board and knife
- Airtight container
INGREDIENTS
- 30 ounces/850 grams cooked white beans, drained with 1 tablespoon liquid reserved
- 10 garlic confit cloves, peeled
- 2 tablespoons lemon/lime juice
- ½ teaspoon fine salt
- ¼ teaspoon ground black pepper
For serving:
- ¼ small red onion, finely chopped
- 2 tablespoons parsley, chopped
- 2 tablespoons olive oil, use oil from the confit if available
- ¼ teaspoon coarse salt
- ¼ teaspoon ground black pepper
- 3 garlic confit cloves, for garnish
Garlic confit:
- 4 heads garlic/120 grams cloves, peeled
- 1 cup/240 milliliters olive oil, enough to fully cover the garlic
- 3 thyme sprigs
- 1 small red chili pepper, sliced
INSTRUCTIONS
- Place the fresh garlic cloves, thyme, and chili in a small saucepan. Cover with olive oil and cook gently over low heat until the cloves are soft and lightly golden, 40–45 minutes. Let cool in the oil.
- In a blender or food processor, combine the beans, garlic confit, lime juice, salt, and pepper. Blend until smooth but slightly textured, like masabacha. Taste and adjust seasoning.
- Transfer to a shallow dish. Top with red onion, parsley, a drizzle of confit oil, coarse salt, pepper, and extra garlic confit cloves. Refrigerate in an airtight container for up to 3 days.
FAQ
How can I make the garlic bread spread without a blender?
Mash the cooked white beans thoroughly using a fork or potato masher until a mostly smooth consistency forms. Add the garlic confit cloves and continue mashing to incorporate them evenly. Slowly mix in the lemon juice, salt, and pepper until the texture resembles a coarse hummus. While the result will be slightly chunkier than a blended version, the flavor remains equally rich, creamy, and balanced.
How can I make this spread more flavorful?
You can use the infused oil from the garlic confit instead of plain olive oil, as it adds depth and aromatic richness. You can also add a pinch of smoked paprika or roasted cumin for warmth. Finely chopped herbs like thyme, dill, or cilantro bring freshness and color. For extra zest, include lemon zest or a small roasted chili for mild heat. Always taste and adjust salt and acidity to balance the flavors.
What can I serve with garlic bread spread?
This spread pairs beautifully with warm pita, crusty sourdough, or fresh baguette. It also complements roasted vegetables like carrots, zucchini, and peppers, or can be used as a filling in sandwiches and wraps. For a Mediterranean-style appetizer, serve it alongside hummus, olive tapenade, and marinated olives. It can also be used as a protein-rich base under poached eggs or grilled fish.
Can I make this spread with other types of beans?
You can substitute the white beans in the garlic bread spread with other cooked beans such as cannellini, navy, great northern, or even chickpeas. Cannellini beans give a mild, creamy flavor similar to white beans, while chickpeas create a slightly denser and nuttier texture, resembling hummus. If using canned beans, drain and rinse them thoroughly to remove excess sodium. Adjust the lemon juice and olive oil as needed to maintain a smooth consistency and bright, balanced flavor.
How can I make the garlic bread spread oil-free?
Replace the olive oil and confit oil with vegetable broth or aquafaba (the liquid from canned beans). These liquids keep the spread moist and creamy without added fat. Roast the garlic in foil until soft and caramelized instead of poaching it in oil for the confit. The roasted garlic still delivers a sweet, mellow depth of flavor. Mix and mash as usual, and season well to enhance richness despite the absence of oil.
Can I freeze this spread?
Freezing the garlic bread spread is possible, but the texture can slightly change once thawed because cooked beans tend to separate when frozen. To freeze, place the spread in an airtight, freezer-safe container with a thin layer of olive oil on top to help preserve moisture. When ready to use, thaw it overnight in the refrigerator, then stir thoroughly before serving. If it thickens too much, blend in a small amount of warm water or olive oil to restore its creamy consistency.
How can I make the spread smoother and creamier?
Warm the beans slightly before blending—this helps them break down more easily and combine evenly with the garlic and lemon juice. Add the liquid gradually, whether it’s olive oil, confit oil, or a splash of water, to control the texture. Scrape down the sides of the blender several times to ensure even blending. If you prefer an extra silky finish, pass the mixture through a fine-mesh sieve for a refined, restaurant-style presentation.
