Vegan white bean and rosemary spread

Vegan white bean and rosemary spread: a creamy recipe with white beans, rosemary, garlic, olive oil and lemon juice – quick to make and easy for every day.

At a glance

• Serves 6
• Prep time: 5 min
• No cooking needed
• Total time: 5 min
• Calories: 95 kcal per serving
• Protein: 5 g
• Fat: 3 g
• Carbs: 12 g

Ingredients

• 2 tins of white beans
• 1 clove of garlic
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 sprig of rosemary
• 1 pinch of salt
• 1 pinch of pepper

Method

You’ll need: blender · chopping board · knife · sieve

1. Put the white beans in a sieve, rinse them well and drain thoroughly.
2. Finely chop the rosemary and prepare the garlic.
3. Put the white beans, garlic, rosemary, olive oil and lemon juice into a blender or tall beaker.
4. Blend everything until creamy and the spread is smooth. If needed, add a little water to make it softer.
5. Season with salt and pepper and leave the spread to stand briefly so the flavours can develop.
6. Spoon into a clean jar and serve on sourdough bread or ciabatta, or as a dip.

Good to know

A spread like this rescues a tired bread snack. Creamy, savoury and nicely fresh. One of those simple classics you find yourself making again soon.

Swaps

Rosemary → thyme (milder, also aromatic) | Lemon juice → apple cider vinegar (similarly fresh acidity) | Olive oil → avocado oil (also mostly monounsaturated fat) | White beans → chickpeas (more bite, also with fibre)

Allergens

The recipe is naturally vegan and free from the most common allergens such as milk, egg and soya. If you have a sensitive stomach, beans and garlic can cause wind; season mildly for children, and in pregnancy it makes sense to use well-washed, properly stored ingredients.

Dairy-free recipes