Roasted Garlic and White Bean Sandwich Spread Recipe
Roasted garlic and white bean sandwich spread is a creamy, filling topping that can easily compete with cold cuts. Roasted garlic loses its sharpness and becomes sweet, while the beans give the spread a smooth, velvety texture. It’s a Polish answer to hummus – simple, inexpensive and great for breakfast, supper or party crostini.
This spread turns simple pantry staples into a rich, aromatic alternative to meat toppings, with roasted garlic giving deep flavor and white beans adding protein and creaminess.
Chef's tips
Roast an extra head of garlic while you’re at it – it keeps well in the fridge and you can add it to soups, sauces or other spreads. For the smoothest texture, blend the spread a bit longer than you think you need to, scraping down the sides of the bowl.
How to serve
Serve as a dip with vegetable sticks, on rye bread with pickles, or as a base layer on bruschetta topped with fresh tomatoes and herbs.
Ingredients
- white beans from a can or cooked weight after draining - 400 g
- head of garlic whole, for roasting - 1 piece
- olive oil or rapeseed oil some for roasting the garlic, some for the spread - 3 tablespoon
- lemon juice - 1.5 tablespoon
- parsley finely chopped - 2 tablespoon
- water or more, to adjust consistency - 3 tablespoon
- salt to taste
- pepper to taste
Preparation
- Preheat the oven to 190°C (top and bottom heat).
- Cut the head of garlic horizontally in half so that all the cloves are cut through. Place the halves on a piece of aluminum foil, cut side up, drizzle with 1 tablespoon of oil and sprinkle lightly with salt. Wrap the foil to form a tight packet.
- Put the garlic packet into the preheated oven and roast for about 30–40 minutes, until the cloves are soft like butter and lightly golden. Remove from the oven and leave to cool slightly.
- Drain the beans in a sieve and rinse under cold water if you are using canned beans. Transfer to a bowl or blender jug.
- When the garlic has cooled a little, squeeze the soft flesh out of each clove by pressing the halves of the head like a tube of paste. Add the squeezed garlic to the beans.
- Add the remaining oil, lemon juice, water, chopped parsley and a pinch of salt and pepper to the bowl.
- Blend everything with a hand blender or in a food processor until smooth. If the spread is too thick, add water a tablespoon at a time until you reach your preferred consistency – it should be creamy and easy to spread.
- Taste and adjust the seasoning with more salt, pepper or lemon juice if you like a more pronounced, slightly tangy flavor.
- Transfer the spread to a small bowl, smooth the top and drizzle with a little oil. Serve with bread, toast or vegetable sticks.
Storage
Pastę przechowuj w lodówce w szczelnym pojemniku do 4 dni. Na wierzchu możesz polać cienką warstwę oliwy, aby dłużej zachowała świeżość. Nadaje się do mrożenia – po rozmrożeniu dobrze wymieszaj, bo może się lekko rozwarstwić.
