White Bean Purée

This white bean purée is great as a dip for vegetables or grissini, as a sandwich filling or as a topping for crostini.

Preparation Time:
Cooking Time:
Yield: 8 servings


  • 100mL olive oil (~91.3g)
  • 4 cloves garlic (~24g)
  • 3 cans cannelini beans (~705g)
  • 4g salt
  • 100mL water (~100g)
  • 20mL lemon juice (~20.6g)


  1. Heat the olive oil in a pan and then add the peeled and diced garlic. Fry on a low heat until lightly golden.
  2. Drain the cannelini beans, add and stir fry in the pan for about 1 minute
  3. Add the salt, water and half the lemon juice.
  4. Bring to the boil and cover. Simmer for 10 minutes.
  5. Add the remaining lemon juice and purée with a blender (or mash if a blender isn't available)
  6. Preferably allow to cool before serving. Garnish with parsley and a splash of olive oil.

Other white beans (such as haricot or butter beans) also work well, but the quantities of oil and water may need to be modified. Optionally add some tahini for something closer to hummus.

Try the paste in a crusty baguette with olives and sun-dried tomatoes, or with avocado, cherry tomatoes and basil on wholegrain toast.

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Special Diets

  • Suitable for vegetarians
  • Suitable for vegans
  • Gluten free


Per 100g Serving (118g)
Energy 694kJ 820kJ
Energy 165kcal 196kcal
Fat 10.1g 12g
  of which saturates 1.7g 2g
Carbohydrates 10.8g 12.8g
  of which sugars 0.2g 0.24g
Fibre 4.8g 5.7g
Protein 5.8g 6.8g
Sodium 173mg 204mg
  as salt 0.44g 0.52g
Fruit/veg portions 0.03 0.04

Values are based on nutritional values of the ingredients, it doesn't allow for evaporation losses or changes caused by cooking. Figures are estimates only.