Recipes, Side dishes
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Vegan Monday: Cannellini Bean Spread With Garlic And Rosemary

This recipe is easy! So easy that I didn’t even put photos of all the steps. It’s one of those “let’s put all the ingredients in a food processor and be done with it” kind of spreads.



Last year, I bought a Mediterranean cookbook from Amazon and this recipe was adapted from that book. It is quite a big book with many recipes and yet I always feel the need to do some changes in the recipes; not because I feel like making my own twists, but because the taste is not exactly there when you use the exact measurements.




For instance, for this recipe, I increased the amount of rosemary significantly: I tripled it! I also increased the amount of garlic.



I used cannellini bean in this recipe, but you can use any type of white bean really. And if you feel like increasing rosemary, garlic or spices even more, just do it. This recipe is very easy to change according to your wishes and taste. Enjoy!




Difficulty:  ★☆☆ (Easy)
(serves 4)


Printable PDF-recipe (no photos)


1 can (380 gr) cannellini beans, rinsed and drained (net weight 290 gr.)
3 tbsp olive oil
2 tbsp water in room temperature
1 tbsp lemon juice
3 tsp fresh rosemary, finely chopped
3 garlic cloves, finely minced or crushed
a generous pinch of cayenne pepper
salt and pepper to taste



1. Put all the ingredients except for salt and pepper into a food processor and make a smooth spread. Taste and adjust salt and pepper.



2. Transfer the spread to a bowl.



3. Cover the bowl with stretch film and put it in the fridge for 30 minutes up to 24 hours for the tastes to develop. Serve with fresh bread (I tasted with garlic bread, it was divine…). Enjoy!


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