Simple Savory & Satisfying: Roasted Garlic White Bean Hummus

Friday, March 14, 2014

Roasted Garlic White Bean Hummus

I was making pita bread and decided I needed something to go with it so I decided to make a dip. I had a head of garlic and a can of Great Northern beans in the pantry. Did a little googling, found a recipe, then changed it up to suit what I had in the house, and I couldn't be happier with the outcome. The best part--I get it all to myself. In general, Eric doesn't like any type of white beans (I think I have one recipe he'll eat them in) but I love them. He wasn't thrilled with the dip which mean I get it all!

Recipe adapted from here.

Ingredients:
1/4 cup olive oil
1 head of garlic, roasted (recipe below)
1 15.8-ounce can of Great Northern beans, rinsed and drained
1 1/2 tablespoons lemon juice
1/2 teaspoon cumin
salt, to taste
pepper, to taste

Directions:
Roasted Garlic
Preheat oven to 400 degrees.

Peel away the outer layers of the garlic head skin, however, don't peel the skins of the individual cloves. With a knife, cut off the top of the cloves--about1/4 to a 1/2 inch of the top--so you can see the inside of the individual cloves.

Drizzle the top with olive oil then wrap the garlic head in tin foil. On a cookie sheet, bake for 30 to 40 minutes or until the cloves feel soft.

Allow the garlic to cool. Separate the individual cloves from the head then pinch the end of the cloves so the garlic inside shoots out.

Hummus
Place the beans, roasted garlic, lemon juice, and cumin in a food processor. Process until smooth. Pour in olive oil and process. Season with salt and pepper.