1 ½ tablespoons minced garlic
½ teaspoon kosher or coarse salt
3 cups drained and rinsed canned white beans, such as great northern or cannellini
¼ cup extra-virgin olive oil
2 tablespoons fresh lemon juice
Ground rosemary, for garnish
Ground sage, for garnish
- Place the garlic and salt in a mortar and grind with the pestle until a course, grainy paste is formed. Scrape into a large bowl.
- Add the beans, olive oil, and lemon juice. Use a potato masher to create a thick, smooth, creamy spread.
- Scrape into a serving bowl or small plates and dust with the rosemary and sage before serving.
Tip: If you don’t have a mortar and pestle, process the garlic, salt, beans, and lemon juice in a food processor fitted with the chopping blade until fairly smooth. Scrape down the inside of the canister, then add the oil in a thin stream through the feed tube as the machine runs to create a rich spread.
Tip: If you’ve refrigerated the spread, let it come back to room temperature on the counter for up to 1 hour before serving for the best flavour.