Spreads · Spring
White Bean and Wild Garlic Spread
A fresh plant-based dish with seasonal spring ingredients.
Ingredients
Servings
4
Quantities are approximate and adjust automatically.
Method
- Drain and rinse the cooked white beans. Wash, dry and roughly chop the wild garlic.
- Put the beans, wild garlic, mustard, olive oil and the juice of half a lemon into a food processor.
- Blend until smooth; if it will not blend, add cold water one tablespoon at a time until spreadable.
- Taste and add more lemon juice if needed. Serve chilled; do not cook the wild garlic.
- Before serving, check: Blend in short bursts; stop and scrape the sides of the bowl so no lumps remain.
Beginner-friendly tips
Read these three practical tips before cooking. Check how the food looks and feels, not just the clock.
- Rinse and drain canned beans or chickpeas first. This gives you better control over saltiness and spread thickness.
- Blend in short bursts; stop and scrape the sides of the bowl so no lumps remain.
- Add water one tablespoon at a time. Thick spread is easy to loosen, but a runny one is harder to fix.
Tip
Adjust seasonings to taste and check ingredients are fully cooked before serving.
Editorial recipe; not kitchen-tested.