White Bean Toast

1 Slice
20 min

This toast is topped with the easiest and most delicious cannellini bean (white kidney beans) dip today. The dip is amazing on it’s own (I ate spoonfuls), as a dip with pita / veggies, or used as a spread. Note that this recipe will leave you with lots of leftover bean dip/spread!

On this piece of toast, I used sliced avocado, grilled halloumi cheese, olive oil, and microgreens. You could also add an egg for some extra protein!

This easy and colorful toast will blow your mind! It kept me energized and satisfied for hours. I look forward to sharing more creations with this delicious spread.

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Recipe details

  • 1  Slice
  • Prep time: 15 Minutes Cook time: 5 Minutes Total time: 20 min
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For the Bean Spread

  • 1 can of cannellini (white kidney) beans
  • 1 clove of garlic
  • 1 tsp lemon zest
  • 1/2 a lemon
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper

For the Toast

  • 1 slice of bread
  • halloumi cheese
  • 1 avocado
  • microgreens to garnish (optional)
  • drizzle of olive oil


For the Spread

Drain and rinse 1 can of white kidney / cannellini beans
Add the rinsed beans to a food processor with 1 clove of garlic, olive oil, lemon zest, juice from 1/2 lemon, kosher salt, and black pepper
Process until smooth. Add water if needed.

For the Toast

Using a grill or pan, add sliced halloumi cheese and grill until golden brown
Toast a slice of bread
Slice an avocado
Add the bean spread to the toast, then top with the sliced halloumi and avocado
Top with microgreens if desired and a drizzle of olive oil

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