White Bean and Roasted Garlic Hummus

By á-2478

Ingredients

• 2 whole garlic heads
• 1 (15-ounce) can cannellini beans (or other white beans), rinsed and drained
• 1/4 cup water
• 3/4 teaspoon chopped fresh rosemary
• 2 (15.5-ounce) cans no-salt-added chickpeas (garbanzo beans), rinsed and drained
• 1/2 cup water
• 1/4 cup tahini (sesame seed paste)
• 3 tablespoons fresh lemon juice
• 2 tablespoons extra-virgin olive oil
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper

Details

Servings 4
Preparation time 30mins
Cooking time 30mins

Preparation

Step 1

1. Place beans and garlic in a food processor; pulse 5 times or until chopped. Add 1/2 cup water and remaining ingredients; pulse until smooth, scraping down sides as needed.

2. Remove white papery skin from whole garlic heads (do not peel or separate the cloves). Wrap each head separately in foil. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.

3. Place garlic pulp, Traditional Hummus, and cannellini beans in a food processor; pulse 5 times or until chopped. Add 1/4 cup water; process until smooth, scraping down sides as needed. Stir in chopped fresh rosemary.