Cannellini Bean Spread


  • 2 15 oz. cans of cannellini beans, rised with cold water
  • 1 medium clove of garlic, grated
  • zest of 1 medium lemon, grated
  • 2 teaspoons of fresh rosemary, chopped
  • ½ teaspoon of salt
  • ¼ teaspoon of red chili powder
  • 2 teaspoons of olive oil
  • 1/3 cup of water


  1. Mince together the garlic, lemon zest, and rosemary with a large knife.
  2. Blend all of the ingredients together until smooth.
  3. Store the spread in the fridge in an airtight container overnight to let the flavors develop.

Serves 6-8 as appetizer. Preparation: 10 minutes.

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