Roasted Garlic & White Bean Mash with Chili Oil Swirl
Description
This Roasted Garlic & White Bean Mash with Chili Oil Swirl is creamy, comforting, and full of layered flavor. Slow-roasted garlic becomes sweet and mellow, blending beautifully with tender white beans to create a smooth, hummus-like mash. Finished with a dramatic swirl of chili oil, this dish balances warmth, richness, and gentle heat. It works perfectly as a side dish, dip, or plant-based main served with crusty bread or roasted vegetables.
Time Breakdown
Prep Time: 10 minutes
Roasting Time: 35–40 minutes
Blending & Finishing: 5–10 minutes
Total Time: ~50 minutes
Ingredients (Serves 3–4)
For the Mash
2 cans (15 oz / 425 g each) white beans (cannellini or navy), drained & rinsed
1 whole garlic bulb
3 tbsp olive oil, divided
1–2 tbsp lemon juice (to taste)
½ tsp salt (adjust to taste)
¼ tsp black pepper
¼ tsp cumin (optional, for warmth)
2–4 tbsp warm water or vegetable broth (for desired consistency)
For the Chili Oil Swirl
2 tbsp chili oil (store-bought or homemade)
½ tsp chili flakes (optional, for extra heat)
Optional Garnishes
Fresh parsley or thyme
Toasted pine nuts or sesame seeds
Extra drizzle of olive oil
Instructions
Roast the Garlic
Preheat oven to 200°C / 400°F.
Slice the top off the garlic bulb to expose the cloves.
Place on foil, drizzle with 1 tbsp olive oil, and wrap tightly.
Roast for 35–40 minutes until soft, golden, and fragrant.
Let cool slightly, then squeeze the cloves out.
Blend the White Bean Mash
In a food processor or blender, add:
White beans
Roasted garlic cloves
Remaining 2 tbsp olive oil
Lemon juice, salt, pepper, and cumin
Blend until smooth.
Add warm water or broth 1 tbsp at a time until creamy and spreadable.
Plate & Finish
Spoon the mash into a serving bowl and smooth the top.
Swirl chili oil over the surface using a spoon.
Garnish with herbs, seeds, or nuts if desired.
Serve warm or at room temperature.
Serving Suggestions
Spread on toasted sourdough or pita
Serve alongside grilled chicken, fish, or roasted vegetables
Use as a healthy alternative to mashed potatoes
Add to mezze platters with olives and salads
Questions & Answers
Q: Can I make this ahead of time?
A: Yes. Store in an airtight container in the fridge for up to 3 days. Bring to room temperature and re-swirl chili oil before serving.
Q: Is this dish vegan?
A: Absolutely! It’s naturally vegan and dairy-free.
Q: Can I make it without a blender?
A: Yes. Mash beans with a fork or potato masher for a more rustic texture.
Q: What can I use instead of chili oil?
A: Try paprika-infused olive oil, harissa, or a pinch of smoked chili powder.
Q: How do I make it extra creamy?
A: Add a tablespoon of tahini or extra olive oil while blending.