Go Back

Roasted Garlic and White Beans with Fragrant Rosemary and Lemon

chef Laya
Creamy white beans blended with sweet roasted garlic, fragrant rosemary, fresh lemon juice, lemon zest, and extra-virgin olive oil. This easy Mediterranean-inspired recipe makes a delicious vegan appetizer, side dish, toast topping, or light meal.
Print Recipes Pin Recipe
Prepr Time 10 minutes
Cooking Time 45 minutes
5 minutes
ToTal Time 1 hour
Type of plate Lunch, Side Dish
kitchen Mediterranean
Serving 4

Ingredients
  

  • 1 whole garlic bulb
  • 2 tablespoons extra-virgin olive oil divided
  • 2 cans cannellini beans or Great Northern beans drained and rinsed
  • 1 tablespoon fresh rosemary finely chopped
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • ½ teaspoon sea salt or to taste
  • ¼ teaspoon freshly ground black pepper
  • 2 –4 tablespoons warm water or vegetable broth as needed
  • Extra olive oil fresh rosemary, lemon zest, and black pepper for garnish

Instructions
 

  • Preheat the oven to 400°F or 200°C.
  • Remove the loose papery layers from the garlic bulb, keeping the cloves attached.
  • Slice off the top of the garlic bulb to expose the cloves. Drizzle with 1 tablespoon of olive oil and wrap the bulb tightly in aluminum foil.
  • Place the wrapped garlic on a baking sheet and roast for 35–45 minutes, or until the cloves are soft and golden.
  • Allow the roasted garlic to cool slightly, then squeeze the softened cloves from their skins.
  • Add the drained white beans, roasted garlic, chopped rosemary, lemon juice, lemon zest, sea salt, black pepper, and remaining olive oil to a food processor.
  • Blend until smooth and creamy, scraping down the sides of the bowl as needed.
  • Add warm water or vegetable broth, 1 tablespoon at a time, until the mixture reaches your preferred consistency.
  • Taste and adjust the seasoning. Add more lemon juice for brightness, rosemary for extra fragrance, or salt and pepper as needed.
  • Transfer the white bean mixture to a serving bowl.
  • Garnish with olive oil, fresh rosemary, lemon zest, and freshly ground black pepper.
  • Serve with toasted bread, pita, crackers, roasted vegetables, or a fresh green salad.

Notes

  • Use cannellini beans for the creamiest texture.
  • For a rustic version, mash the ingredients by hand instead of blending them completely.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • The recipe is vegan, vegetarian, dairy-free, and gluten-free when served with gluten-free accompaniments.