White Bean and Roasted Garlic Pâte

Pair this dip with whole-grain crusty bread or vegetable crudité. Add diced sundried tomatoes or chopped olives for zesty variations.

Makes about 2 cups


  • 1 15-ounce can cannellini beans, drained, or 1¾ cups cooked cannellini beans
    1 to 2 heads roasted garlic cloves removed from skin
    2 tbs. olive oil
    ½ cup chopped Italian parsley
    Salt and cayenne pepper to taste


In a food processor, blend the cannellini beans, roasted garlic and olive oil together. Add the Italian parsley and pulse gently to mix. Season with salt and cayenne pepper to taste. Before serving, drizzle with olive oil and sprinkle with more chopped parsley and a touch of cayenne pepper.

Why No Numbers?

Readers sometimes ask us why we don’t publish nutrition information with our recipes. We believe that (barring specific medical advice to the contrary) if you’re eating primarily whole, healthy foods — an array of sustainably raised vegetables, fruits, nuts, seeds, legumes, meats, fish, eggs, whole-kernel grains, and healthy fats and oils — you probably don’t need to stress about the numbers. We prefer to focus on food quality and trust our bodies to tell us what we need.  — The Editors

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