How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Cannellini Bean And Eggplant Spread ?

You need 8 ingredients. The key ingredients include: one and a half cans (15-oz size) cannellini beans, 1 small to medium-sized eggplant, roasted, 1 small head garlic, roasted, 4 Tablespoons organic raw tahini, and more.

Is Cannellini Bean And Eggplant Spread suitable as vegetarian?

Yes, Cannellini Bean And Eggplant Spread falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Cannellini Bean And Eggplant Spread ?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cannellini Bean And Eggplant Spread Recipe

Name: Cannellini Bean And Eggplant Spread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: one and a half cans (15-oz size) cannellini beans; 1 small to medium-sized eggplant, roasted; 1 small head garlic, roasted; 4 Tablespoons organic raw tahini; 3 Tablespoons organic extra virgin olive oil; 1/2 cup chopped fresh parsley; juice of 2 lemons; sea salt and black pepper, to taste

Try this homemade Cannellini Bean And Eggplant Spread recipe the whole family will love. Made with cannellini beans, eggplant, garlic and tahini. Easy s…

This Cannellini Bean And Eggplant Spread relies on simple, everyday ingredients such as small head garlic, roasted, organic raw tahini, chopped fresh parsley and juice of 2 lemons. It comes together quickly and makes 4 servings, at about 136 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

Servings: persons

one and a half cans (15-oz size) cannellini beans
1 small to medium-sized eggplant, roasted
1 small head garlic, roasted
4 Tablespoons organic raw tahini
3 Tablespoons organic extra virgin olive oil
1/2 cup chopped fresh parsley
juice of 2 lemons
sea salt and black pepper, to taste

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
136 kcal
Category
Vegetarian

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