Sunday, June 5, 2011

Cannellini Bean Spread

I’m working today so need to pack a lunch – but we have no leftovers from dinner last night! A grilled veggie sandwich sounded good, and this bean spread would be perfect for it – and I’m sure it will make a great dip too!

I made it this morning – it’s delicious, although very garlicky and spicy so I think a little bit will go far on my sandwich (I am talking to people today after all!). This recipe is from Whole Foods.

Cannellini Bean Spread


  • 1/4 cup extra virgin olive oil, more for drizzling
  • 3 garlic cloves, crushed
  • 1/2 teaspoon crushed red pepper
  • 1 can cannellini beans
  • Juice of 1 lemon or more to taste
  • Pinch cayenne
  • Sea salt and ground pepper, to taste


  1. Heat olive oil in small pan. Add garlic and cook over low for 2 minutes. Remove from heat, add crushed red pepper and let sit for 30 minutes for flavors to meld.
  2. Remove garlic from oil (I used a small strainer) and combine garlic and beans in food processor or Vitamix. Process until smooth.
  3. With motor running, add in olive oil, lemon juice and cayenne. Add salt and pepper to taste and combine.
  4. Serve at room temperature, drizzled with olive oil.



4 servings per batch, each serving contains:

Per serving (about 4oz/119g-wt.): 260 calories (130 from fat), 15g total fat, 2g saturated fat, 8g protein, 25g total carbohydrate (10g dietary fiber, 0g sugar), 0mg cholesterol, 290mg sodium

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