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Cannellini Spread


Prep time:                        15 minutes

Cooking time:           45 minutes

Yields:                          6 people



1 cup dry cannellini beans
1/2 cup olive oil
1/8 cup garlic cloves sliced
1/8 cup lemon juice
1/8 tsp cayenne pepper
1/2 tsp cumin powder
1/8 cup Italian parsley, coarsely chopped
1 tsp sea salt
1/4 tsp white pepper



Cook cannellini beans in 4 cups of water until completely soft. Strain the beans and save the cooking liquid. Puree 1/2 the beans in Vitamix until creamy. Chill completely in the vitamix container.

In a small sauce pot add 1/2 the olive oil and the sliced garlic and cook over medium heat until the garlic is golden, cool to room temperature. Add the garlic in oil, lemon juice, cayenne, cumin and blend until smooth. PLace mixture into a small bowl and add the reserved beans, parsley, salt and pepper. Serve at room temperature.


This would be great appetizer as a crostini. Slice a baguette into 12-16 slices aprox 1/4" in thickness. Brush with olive oil and a clove of raw garlic and toast in ove at 350 degrees until golden brown. Top with a generous spoon of white beans and garnish with chopped parsley.

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