Who doesn’t like snacking? No one I know! Ditch the potato chips and bring out something one hundred times more delicious, satisfying, and healthy.
Rich, creamy white beans are offset by the brightness of lemon juice and fresh rosemary, and complexity of smoked paprika. Sweet roasted garlic – which is so good it’s like candy – brings all the flavors together in a velvety spread that’s so much more sophisticated than the stuff you get in the store.
Scoop up with whole wheat pita chips or fresh cut veggies for a belly-pleasing snack or appetizer. Even better, Roasted Garlic White Bean Hummus keeps in the fridge for up to a week! Simply add an olive oil drizzle to freshen up.
P.S. eating this hummus alone with just a spoon is acceptable and highly encouraged.
Makes: 1 medium bowl of hummus
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
1 heaping cup white beans (i.e. cannellini beans), rinsed and drained
2 tablespoons tahini paste
1 head garlic
1 lemon, juiced
~3 tablespoons extra virgin olive oil
1 teaspoon fresh rosemary, finely chopped
¼ teaspoon smoked paprika
Salt & pepper
Preheat oven to 400 degrees.
Cut top of garlic head (the flat end) so that garlic cloves are exposed. Mold 3 sheets of aluminum foil around a juice glass to make a sturdy foil cup to hold garlic and olive oil. In the foil cup, place garlic head cut-side up. Fill foil cup with olive oil until garlic head is just submerged. Fold in foil so cup is closed. Roast in oven for 30 minutes. Set aside.
In a blender, add beans, tahini, lemon juice, rosemary, and paprika. Remove 5-7 roasted garlic cloves from the head and place in blender. Add garlic-infused olive oil from roasting. Blend until pureed. Add salt, pepper, and more olive oil to taste. Blend again. Tip: you’ll need quite a bit of salt!
Garnish with fresh rosemary sprigs, fresh cut veggies, or pita chips!
The Steps with Video