Roasted Garlic and White Bean Hummus, Served Warm
Total Time
45 minutes
Prep Time
15 minutes
Cook Time
30 minutes
Rating
0 out of 5 stars
(0)
Ingredients
3 cups
- 2 to 3 heads of garlic
- 3 cups cooked Great Northern beans, or other white beans, liquid reserved
- ⅓ to ½ cup cooking liquid or water
- ¼ cup olive oil (plus extra to drizzle on top)
- ¼ cup tahini
- Salt and black pepper, to taste
- 3 tablespoons lemon juice
- chopped fresh rosemary, for sprinkling on top
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Preparation
Step 1
Preheat the oven to 425 degrees Fahrenheit. Roast the garlic: chop off the heads of the garlic, and cut off the tops of each clove. Place on aluminum foil, drizzle with olive oil, sprinkle with sea salt and wrap tightly in foil. Toss in the oven and bake for about 30 minutes, until nice and golden on top. The cloves of garlic should yield easily to pressure.
Step 2
In a food processor, combine the white beans, cooking liquid or water, olive oil, tahini, salt and pepper, and lemon juice. Let the garlic cool until it’s comfortable to touch, then squeeze out each individual clove of garlic and add to the food processor. Blend well, and adjust seasonings to taste (add more olive oil, salt and pepper, or lemon juice as necessary).
Step 3
Transfer to a medium saucepan and heat over medium heat until warm. Sprinkle with rosemary. Serve with roasted or raw vegetables, pita chips or pita bread, toasted crostini, or a loaf of crusty whole wheat bread. The options are endless. If you want to make a meal of it, I highly recommend serving it with whole wheat linguine and roasted kabocha squash.
Step 4
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Chef's notes
Adapted from The Food Matters Cookbook. Find Mark Bittman’s original recipe at Naturally Ella.
As I’ve mentioned before, I’ve gotten into the habit of cooking big pots of beans from scratch and freezing them for later. For this hummus, I defrosted roughly three cups of beans and tossed them into my food processor, which was even easier than cranking open cans of beans.
